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Pickled

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

Ingredients 9 ingredients

  1. four sliced onions
  2. Nutmeg
  3. two teaspoonfuls of salt
  4. Pickles
  5. Clove
  6. eight pounds of tomatoes
  7. Cinnamon
  8. four pounds of sugar
  9. a gallon of cider-vinegar
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% 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 C · 23 mg per 100 g, 29% 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

    Nutrients per 100 g of “Tomatoes, green, 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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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

  1. Wash green tomatoes, and slice them rather thin;
  2. weigh them, and allow three or four sliced onions, four pounds of sugar, and a gallon of cider-vinegar to eight pounds of tomatoes.
  3. Put the vinegar to boil in a porcelain kettle with the sugar, stir it, and when it boils up, set it off, and let it stand a few minutes until you can remove the scum without wasting the vinegar;
  4. then add the onions, two teaspoonfuls of salt, a table-spoonful each of powdered cinnamon and clove, and a grated nutmeg;
  5. then set it upon the fire and immediately add the tomatoes.
  6. When the vinegar begins to simmer press the tomatoes gently down.
  7. Let them boil only two or three minutes.
  8. Put them into covered jars;
  9. or, when cool enough into wide-mouthed bottles.
  10. When the pickles are all used, the vinegar need not be lost, as it is excellent upon baked beans, and cold salt meat, or in mince pies.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Kettle