Green Tomato Pickles No. 1


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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ pk. green tomatoes, sliced
  • ¼ pk. skinned onions
  • 1 pt. salt
  • 3 large cucumbers, diced
  • ½ gallon cider vinegar
  • 1 oz. tumeric powder
  • 2 lbs. brown sugar
  • ¼ lb. white mustard seed
  • ¼ oz. celery seed
  • 2 tablespoons cinnamon, broken
  • 2 tablespoons cloves, heads removed


Mix tomatoes and onions with the salt and sprinkle a little salt over the cucumbers. Let stand 24 hours, pour off brine, then soak 12 hours in cold water. Tie spices in a bag and place into a kettle with the vinegar and sugar, heat to the boiling point, add the pickles and let simmer slowly for 1 hour. Fill into cans and keep in a cool place.