Reference > Farmer's Cookbook > CANNING BY THE OPEN KETTLE METHOD > Ripe Tomato Pickle
  Chili Sauce Ripe Cucumber Pickle  
CONTENTS · BIBLIOGRAPHIC RECORD

Ripe Tomato Pickle

3 pints tomatoes, peeled and chopped
4 tablespoons salt

6 tablespoons sugar
1 cup chopped celery
6 tablespoons mustard seed
4 tablespoons chopped red pepper
1/2 teaspoon clove

1/2 teaspoon cinnamon
4 tablespoons chopped onion
1 teaspoon grated nutmeg
2 cups vinegar

Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chili Sauce Ripe Cucumber Pickle  
 
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