Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

GREEN-TOMATO PICKLE

• 3 qt. green tomatoes, sliced
• 2 qt. onions, sliced
• 1 qt. vinegar
• 1 pt. water
• 1 Tb. salt
• 1-1/2 lb. brown sugar
• 2 Tb. cinnamon
• 2 tsp. cloves
• 2 tsp. allspice
• 3 Tb. celery salt
• 1 Tb. mustard seed

Select firm green tomatoes, wash them, and slice them. Peel the onions, and slice them into slices of the same thickness as the tomatoes, about 1/4 inch being perhaps the most desirable. Mix the tomatoes and onions, sprinkle them generously with salt, and allow them to stand for 24 hours. At the end of this time, pour off any excess liquid; then pour a small quantity of fresh water over them, and drain this off, also. To the vinegar and water, add the salt, sugar, and spices. Heat this mixture to the boiling point, pour it over the mixture of tomatoes and onions, and put into jars. Seal the jars while hot, allow them to cool, and then store.

105. RIPE-TOMATO PICKLE.--Ripe tomatoes form the basis of another relish known as ripe-tomato pickle. Like other relishes in which tomatoes are used, this relish is very satisfactory for meals in which pickles or relishes may be served.

RIPE-TOMATO PICKLE

• 2 qt. ripe tomatoes
• 2 bunches celery
• 3 red sweet peppers
• 3 medium-sized onions
• 1 qt. vinegar
• 1 Tb. salt
• 1 c. sugar
• 1 Tb. mustard seed
• 1 Tb. ground cloves
• 1 Tb. ground cinnamon

Blanch the tomatoes until the skins loosen, and then peel them. Remove the stem ends, and cut the tomatoes into quite large pieces. Chop the celery, peppers, and onions coarsely. Cook together until they are almost tender. Pour off the water. Mix all the vegetables together, and pack them into a sterilized stone jar. To the vinegar, add the salt, sugar and spices. Boil and pour this mixture over the vegetables in the stone jar, cover, and allow this to stand at least 2 weeks before using.

106. TOMATO CATSUP.--As a condiment to be served with meats, oysters, fish, baked beans, and other foods high in protein, catsup finds considerable use. This relish, which is also called catchup and ketchup, may be made from both vegetables and fruits, but that made from tomatoes seems to be the most desirable to the majority.

TOMATO CATSUP

• 1/2 bu. ripe tomatoes
• 1/2 c. salt
• 1 lb. brown sugar
• 2 qt. vinegar
• 1 Tb. ground cinnamon
• 1 tsp. Cayenne pepper
• 2 Tb. celery salt
• 2 tsp. ground cloves