Chopped Pickles

Ingredients

• 4 quarts chopped green tomatoes
• ¾ cup salt
• 2 teaspoons pepper
• 3 teaspoons mustard
• 3 teaspoons cinnamon
• 3 teaspoons allspice
• 3 teaspoons cloves
• ½ cup white mustard seed
• 4 green peppers, sliced
• 2 chopped onions
• 2 quarts vinegar

Steps

1. Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling-point is reached. Store in a stone jar and keep in a cool place.

More recipes with tomatoes, mustard, cinnamon, allspice, cloves, mustard seed, bell pepper, onion or vinegar

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.