tomatoes 5823876 1920

Green Tomato Pickle Recipe


Cut 7 1b. of tomatoes into thin slices.

Put to soak for 24 hours in brine (one cupful of salt to each gallon of water). Then rinse in fresh water and drain.

Put in pan with two quarts of vinegar (a little less will do), 1/2 lb. of sugar to every 1 lb. of sliced tomatoes, and l oz. of sugar and peeled green ginger to every quart of vinegar used.

Boil until the tomatoes are perfectly clear and tender, and a broom splint pierces them easily.

A few minutes before removing from the fire add l oz. cloves, l oz. ground cinnamon, l oz. of cassia buds to every 7 1b. of tomatoes. Boil for two hours.

Crystalized ginger may be used instead of green ginger, and, if cassia buds are not obtainable the pickle may be made without.

From: Queenscliff Sentinel, Drysdale, Portarlington, Sorrento Advertiser (Vic. : 1914 – 1918) Sat 17 Mar 1917

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