Indian Pickle

Preparation info

  • Difficulty

    Easy

  • Makes about

    6 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Splendid way to salvage green tomatoes—sells well at bazaars

Ingredients

  • 4 lbs. green tomatoes
  • 4 lbs. ripe tomatoes, peeled
  • 3 medium onions, peeled
  • 3 sweet red peppers, seeded
  • 3 green peppers, seeded
  • 1 large cucumber
  • 7 c. chopped celery
  • c. salt
  • 3 pts. vinegar
  • 3 lbs. brown sugar
  • 1 tsp. dry mustard
  • 1 tsp. white pepper

Method

  • Chop coarsely all the vegetables. Sprinkle with salt and let stand 12 hours or overnight.
  • In the morning, drain well, discard liquid and add remaining ingredients.
  • Bring to a boil and simmer slowly about 30 minutes, stirring occasionally. Pour into hot jars; adjust lids. Process in boiling water bath (212°) 5 minutes. Remove jars and complete seals unless closures are self-sealing type.