Chopped Pickles 4 quarts chopped green tomatoes

3 teaspoons allspice 3/4 cup salt

3 teaspoons cloves

2 teaspoons pepper

1/2 cup white mustard seed

3 teaspoons mustard

4 green peppers, sliced

3 teaspoons cinnamon

2 chopped onions 2 quarts vinegar

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.

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