Spanish Pickles
A dish that starts with peck green tomatoes and finishes with onions.
Ingredients
US
Metric
- 1 peck green tomatoes, thinly sliced
- 4 onions, thinly sliced
- 240 ml salt
- 15 g cloves
- 15 g allspice berries
- 15 g peppercorns
- 120 ml brown mustard seed
- 455 g brown sugar
- 4 green peppers, finely chopped
- Cider vinegar
Steps
- Sprinkle alternate layers of tomatoes and onions with salt, and let stand over night. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour.
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States