tomatoes 3481073 1920

Green Tomato Pickle Recipe

The following recipe appeared in the Queenscliff Sentinel 10 March 1917.

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 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.

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Fermented Pickles