Ripe Tomato Pickle

Name: Ripe Tomato Pickle
Ingredients: 3 pints tomatoes, peeled and chopped; 1 cup chopped celery; 4 tablespoons chopped red pepper; 4 tablespoons chopped onion; 4 tablespoons salt; 6 tablespoons sugar; 6 tablespoons mustard seed; ½ teaspoon clove; ½ teaspoon cinnamon; 1 teaspoon grated nutmeg; 2 cups vinegar

Ingredients

3 pints tomatoes, peeled and chopped
1 cup chopped celery
4 tablespoons chopped red pepper
4 tablespoons chopped onion
4 tablespoons salt
6 tablespoons sugar
6 tablespoons mustard seed
½ teaspoon clove
½ teaspoon cinnamon
1 teaspoon grated nutmeg
2 cups vinegar

Steps

Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year.

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

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