Green Tomato Pickle
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- 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.
Ingredients 9 ingredients
- One quart of vinegar
- an ounce of cloves
- a pound of sliced onions
- an ounce of peppercorns
- Five pounds of green tomatoes
- a teaspoonful of cayenne pepper
- a pound of sugar
- an ounce of cinnamon
- Salt
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Five pounds of green tomatoes.
- Salt.
- One quart of vinegar.
- Three-quarters of a pound of sugar.
- Half a pound of sliced onions.
- A quarter of an ounce of cloves.
- Half a teaspoonful of cayenne pepper.
- A quarter of an ounce of cinnamon.
- A quarter of an ounce of peppercorns.
- Slice the tomatoes, sprinkle them with salt, and let them stand one night;
- strain them, add them to the other ingredients, and simmer all gently till tender.
- Keep in an airtight jar.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve