Skip to content

Canadian Tomato Pickle

A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).

A historical recipe

Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by a demonym leading its title: Canadian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 1 peck of green tomatoes.
  2. 6 large onions.
  3. 1/2 pint of salt.
  4. 3 quarts of vinegar.
  5. 1 quart of water.
  6. 1 pound of brown sugar.
  7. 2 tablespoonfuls of curry-powder.
  8. 2 tablespoonfuls of turmeric.
  9. 1 tablespoonful of ground cinnamon.
  10. 1 tablespoonful of ground clove.
  11. 1 tablespoonful of ground allspice.
  12. 1 tablespoonful of ground mustard.
  13. Slice the tomatoes and onions and sprinkle the salt over them.
  14. Let them stand over night.
  15. In the morning drain off the liquid and put the vegetables in the preserving kettle with one quart each of water and vinegar.
  16. Let the mixture boil for five minutes, then drain well.
  17. To the drained mixture add the spice, sugar, and two quarts of vinegar.
  18. Put on the fire and boil for fifteen minutes, counting from the time it begins to bubble.
  19. Put into jars and seal.