Chopped Pickles

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 4 quarts chopped green tomatoes.
  • ¾ cup salt.
  • 2 teaspoons pepper.
  • 3 teaspoons mustard.
  • 3 teaspoons cinnamon.
  • 3 teaspoons allspice.
  • 3 teaspoons cloves.
  • ½ cup white mustard seed.
  • 4 green peppers sliced.
  • 2 chopped onions.
  • 2 quarts vinegar.

    Method

    Add salt to tomatoes, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling point: then add tomatoes, peppers, and onions, and cook fifteen minutes after boiling point is reached.