Green Tomato Pickles (1905)

• 1 peck green tomatoes
• 6 large onions
• 1 cup salt
• 8 cups water
• 4 cups vinegar
• 2 lbs brown sugar
• 1/4 lb whole mustard
• 2 tbspns cinnamon
• 2 tbspns all spice
• 2 tbspns cloves
• 2 tbspns ginger
• 1 tspn, cayenne pepper

Slice the tomatoes with onions, sprinkle the salt over them, and let stand overnight, then put in a kettle with the water and vinegar.

Let the mixture boil fifteen minutes. Drain off, cover with vinegar, add the other ingredient, and boil fifteen minutes longer. 

If preferred, the darker spices may be put in a bag. (Note - One peck equals two gallons.) 

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Southern Tomato Biscuit Shortbread (1865)

(Origin - "Ogilvie's Book for a Cook" by the Ogilvie Flour Mills Company, 1905. Republished in 2003 by Whitecap Books with historical notes by Elizabeth Driver.)