Green Tomato Sweet Pickle

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Slice tomatoes until you have seven pounds, sprinkle them with salt, and let them stand twenty-four hours. Then soak them for the same length of time in fresh water to get the brine from them. When drained off and ready, allow four and a half pounds of sugar, one ounce of cinnamon, one ounce of cloves, and enough vinegar to cover them. Boil the compound together and pour it over the tomatoes; let them stand twenty-four hours, then bring all to a boil, and tie away in jars, and keep in a cool place away from the light.