Gingered Green Tomatoes
To one peck small green tomatoes allow eight onions. Slice all together and sprinkle with one cupful of salt. Let them stand twenty-four hours, then drain and cover with fresh water. Make a strong ginger tea, allowing one quart of boiling water to a pound of bruised ginger root. Let it simmer gently for twenty minutes until the strength of the ginger is extracted. Scald the chopped tomatoes in this. Drain. Mix together one ounce ground ginger, two tablespoonful’s black pepper, two teaspoonful’s ground cloves, a quarter pound white mustard seed, one-half cupful ground mustard, one ounce allspice, three ounces celery seed and three pounds brown sugar. Now put the sliced onions and tomatoes in a kettle with sugar and spices in alternate layers, and pour over them enough white wine vinegar to cover well. Cook the pickle until tender, and then pack in jars and seal.
To one peck small green tomatoes allow eight onions. Slice all together and sprinkle with one cupful of salt. Let them stand twenty-four hours, then drain and cover with fresh water. Make a strong ginger tea, allowing one quart of boiling water to a pound of bruised ginger root. Let it simmer gently for twenty minutes until the strength of the ginger is extracted. Scald the chopped tomatoes in this. Drain. Mix together one ounce ground ginger, two tablespoonful’s black pepper, two teaspoonful’s ground cloves, a quarter pound white mustard seed, one-half cupful ground mustard, one ounce allspice, three ounces celery seed and three pounds brown sugar. Now put the sliced onions and tomatoes in a kettle with sugar and spices in alternate layers, and pour over them enough white wine vinegar to cover well. Cook the pickle until tender, and then pack in jars and seal.