Tuesday, September 29, 2009

Burrill Family Sweet Tomato Pickles II after 1919

1 peck(about 2 gallons) sliced green tomatoes
3 red peppers chopped
2 green peppers chopped
1 head of cabbage chopped
6 onions chopped

In a bag:

2 Tablespoons mustard seed
2 Tablespoons celery seed
1 Tablespoon whole cloves
1 Tablespoon coarsely crushed stick cinnamon

8 Cups sugar
1/2 gal vinegar(this measure is poorly written and could really be any measure. As the other, one half peck pickle recipe was based on 1 quart, I assume that this one peck recipe should use two.)
1/2 cup salt

simmer 1 1/2 hours

Pack into clean, hot, sterilized jars.

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