Ripe Tomato Pickle
A dish that leans on tomatoes and chopped celery.
Ingredients
US
Metric
- 1420 ml tomatoes (peeled and chopped)
- 240 ml chopped celery
- 59 ml chopped red pepper
- 59 ml chopped onion
- 59 ml salt
- 89 ml sugar
- 89 ml mustard seed
- 2 ml clove
- 2 ml cinnamon
- 5 ml grated nutmeg
- 470 ml vinegar
Steps
- Combine the tomatoes, celery, red pepper, onion, salt, sugar, mustard seed, clove, cinnamon, nutmeg, and vinegar, mixing the ingredients in the order given.
- Put the mixture in a stone jar and cover it.
- Let the uncooked mixture stand for 1 week before using. It may be kept for up to 1 year.
Nutrition (estimated, per serving)
| Calories | 204 |
|---|---|
| Protein | 2.9 g |
| Fat | 0.8 g |
| Carbs | 44.8 g |
| Fiber | 4.3 g |
| Sodium | 5711 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States