1904 - The Blue Grass Cook Book

Blue Grass Green Tomato Pickle

DDV CULINARY

1 peck of green tomatoes,
2 dozen onions,
2 tablespoons of mustard,
2 tablespoons of black pepper,
1 lemon,
2 tablespoons of turmeric,
3 1/2 pounds of best brown sugar,
2 ounces of white mustard seed,
2 ounces of celery seed,
3 pods of red pepper,
3 pints of vinegar,
1 teaspoon of ground cloves,
1 teaspoon of allspice.

Slice tomatoes and onions and cover with salt and let stand over night.
Squeeze well through a cloth;
put in kettle and add ingredients, and boil till thick,
stirring often to prevent sticking.
Put in pint jars and seal.