Chopped Pickles
| Green tomatoes (chopped), | 1 pint |
| Small onion (chopped), | One |
| Small green pepper (chopped), | One |
| Salt, | 1 tablespoon |
| Pepper, | ¼ teaspoon |
| Mustard (ground), | ½ teaspoon (scant) |
| Cinnamon (ground), | ½ teaspoon |
| Allspice (ground), | ½ teaspoon |
| Cloves (ground), | ½ teaspoon |
| White mustard seed, | 1½ teaspoons |
| Vinegar, | 1 cup |
After washing and wiping the tomatoes, and peeling the onion, Adelaide put them through the meat chopper. The green pepper was also washed and wiped and put through the meat chopper when she had removed the seeds.
Placing these in an earthenware bowl, Adelaide sprinkled a tablespoon of salt over them, covered them, stood them aside for twenty-four hours and then drained them.
The cup of vinegar, the one-fourth teaspoon of pepper, the scant half teaspoon of ground mustard, the one-half teaspoon each of ground cinnamon, allspice, and cloves, and the one and one-half teaspoons of white mustard seed were placed in a saucepan and heated to the boiling point, after which Adelaide added the tomatoes, onion, and pepper, cooking them slowly for fifteen minutes.
She next filled the sterilized pint jar to overflowing, inserted a silver knife to let all air bubbles rise to the top and break, fitted a new rubber on smoothly, sealed the jar quickly and stood it upside down out of the way of any draft.
In the morning Adelaide examined the jar carefully to be sure that it did not leak, wiped the outside with a damp cloth, pasted on the label and stored the jar away in the preserve closet.