Green Tomato Spiced Pickle

From Canadian farm cook book (1911).

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A historical recipe

Canadian farm cook book (1911).

Known as a Canadian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 13 ingredients

Possible health benefits

General information, not medical advice.

Bell pepper High in vitamin C · High in protein · Source of vitamin B6
High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.7 g per 100 g, 25% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

Take 14 pounds of green tomatoes and 6 large onions, slice them both and sprinkle with a cupful of salt and allow it to stand over night;
in the morning drain and add 2 quarts of water and 1 quart of vinegar;
boil 15 minutes, then drain again, throwing away the water and vinegar;
add 2 quarts of fresh vinegar, 2 pounds sugar, 1 ounce each of cloves, whole ginger, allspice, mustard and cinnamon, 1 saltspoon cayenne pepper;
tie the spice in a muslin bag, boil for 15 minutes, pour in earthenware or glass jars and tie down when cold.
— Miss Bella Campbell, Barrow Bay P.O., Ont.
SPANISH PICKLE.— 2 gallons green tomatoes, 12 onions, 3 cups sugar, 1 quart vinegar, 2 tablespoons mustard, 2 tablespoons salt, 1 teaspoon pepper, 1 teaspoon cinnamon;
chop fine and cook 1 hour.
— Miss M.
Mellow, Gretna, Lennox Co., Ont.