TOMATOES PICKLED.

New Zealand Graphic, Volume XIV, Issue VIII, 23 February 1895, Page 175

TOMATOES PICKLED.

In choosing green tomatoes for pickling, reject all which have a tinge of ripeness, as they soften too easily in the cooking. Slice them very thin and as even as possible. To half a bushel of tomatoes take a dozen large onions, also sliced very thin. As they are cut, place in jars, and strew over them two small teacups of salt. Let them stand over night. Then drain well and cook until tender in one gallon of weak vinegar. Drain well again, and pack them loosely in the jars or bottles in which they are to be kept. Scald now six quarts of fresh vinegar and add two pounds of brown sugar, two ounces each of ground cinnamon and allspice, one ounce of ground cloves, quarter ounce of white mustard seed, two ounces of gronnd mustard, and a tablespoonful each of cayenne and celery seed. Tie the ground spices loosely in a bag, add the celery seed and ground mustard to the scalding vinegar. A little horse-radish cut up fine helps to keep the vinegar. Pour the vinegar hot over the pickles, and at once cover closely.