Reference > Farmer's Cookbook > CANNING BY THE OPEN KETTLE METHOD > Chopped Pickles
  Unripe Cucumber Pickles (Gherkins) Spanish Pickles  

Chopped Pickles

4 quarts chopped green tomatoes
3 teaspoons allspice
3/4 cup salt
3 teaspoons cloves
2 teaspoons pepper
1/2 cup white mustard seed
3 teaspoons mustard
4 green peppers, sliced
3 teaspoons cinnamon
2 chopped onions
2 quarts vinegar

Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling-point is reached. Store in a stone jar and keep in a cool place.

  Unripe Cucumber Pickles (Gherkins) Spanish Pickles  
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