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Canadian Tomato Pickle.

A dish — peck of green tomatoes and onions carry it.

Canning Fruits.

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 peck of green tomatoes
  • 6 large onions
  • 1/2 pint of salt
  • 3 quarts of vinegar
  • 1 quart of water
  • 1 pound of brown sugar
  • 2 tablespoonfuls of curry-powder
  • 2 tablespoonfuls of turmeric
  • 1 tablespoonful of ground cinnamon
  • 1 tablespoonful of ground clove
  • 1 tablespoonful of ground allspice
  • 1 tablespoonful of ground mustard

Steps

  1. Slice the green tomatoes and onions.
  2. Sprinkle the salt over the sliced tomatoes and onions and let them stand overnight.
  3. In the morning, drain off the liquid.
  4. Put the vegetables in a preserving kettle with 1 quart of water and 1 quart of vinegar.
  5. Boil the mixture for 5 minutes, then drain well.
  6. Add the curry powder, turmeric, cinnamon, clove, allspice, ground mustard, brown sugar, and the remaining 2 quarts of vinegar to the drained vegetables.
  7. Set the kettle over the heat and boil for 15 minutes, counting from the time the mixture begins to bubble.
  8. Put the pickle into jars and seal.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Source

Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States