Tomato Pickle.
A dish that starts with ripe tomatoes and finishes with onions of medium size.
Ingredients
US
Metric
- 12 large ripe tomatoes
- 3 onions of medium size
- 4 red peppers of medium size
- 2 tablespoonfuls of brown sugar
- 2 tablespoonfuls of salt
- 1/2 pint of vinegar
Steps
- Peel and slice the tomatoes. Chop the onions and peppers fine. Put all the ingredients in the preserving kettle and cook slowly for an hour and a half; then bottle and seal.
Nutrition (estimated, per serving)
| Calories | 106 |
|---|---|
| Protein | 3.3 g |
| Fat | 0.6 g |
| Carbs | 23.0 g |
| Fiber | 4.6 g |
| Sodium | 605 mg |
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