Spanish Pickles
Ingredients
- 1 peck green tomatoes, thinly sliced
- 4 onions, thinly sliced
- 1 cup salt
- ½ oz. cloves
- ½ oz. allspice berries
- ½ oz. peppercorns
- ½ cup brown mustard seed
- 1 lb. brown sugar
- 4 green peppers, finely chopped
- Cider vinegar
Steps
- Sprinkle alternate layers of tomatoes and onions with salt, and let stand over night. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour.
More recipes with tomatoes, onion, cloves, allspice, mustard seed, brown sugar, bell pepper or vinegar
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.