Tuesday, September 29, 2009

Burrill Family Sweet Tomato Pickles I after 1919

One half peck(about a gallon) of green tomatoes, sliced and sprinkled with one half cup of salt. Let them sit over night.
Drain in the morning and put into two quarts of water.
Boil for 10 minutes and drain through a seive.
Put into a kettle:

1 quart of vinegar
1 pound of Sugar
(tied up in a cheesecloth)
1 teaspoon alspice
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon mustard(seed I assume)

bring it to a boil.
add the tomatoes and cook till well done.
Put into clean, hot, sterilized glass jars.

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