Spanish Pickles

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 peck green tomatoes thinly sliced.
  • 4 onions thinly sliced.
  • 1 cup salt.
  • ½ oz. cloves.
  • ½ oz. allspice berries.
  • ½ oz. peppercorns.
  • ½ cup brown mustard seed.
  • 1 lb. brown sugar.
  • 4 green peppers finely chopped.
  • Cider vinegar.


    Sprinkle alternate layers of tomatoes and onions with salt, and let stand over night. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling point and boil one-half hour.