Ripe Tomato Pickle

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 3 pints tomatoes peeled and chopped.
  • 1 cup chopped celery.
  • 4 tablespoons chopped red pepper.
  • 4 tablespoons chopped onion.
  • 2 cups vinegar.
  • 4 tablespoons salt.
  • 6 tablespoons sugar.
  • 6 tablespoons mustard seed.
  • Ā½ teaspoon clove.
  • Ā½ teaspoon cinnamon.
  • 1 teaspoon grated nutmeg.

    Method

    Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year.