Reference > Farmer's Cookbook > CANNING BY THE OPEN KETTLE METHOD > Spanish Pickles
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Spanish Pickles

1 peck green tomatoes, thinly sliced
1/2 oz. peppercorns

1/2 cup brown mustard seed
4 onions, thinly sliced
1 lb. brown sugar
1 cup salt
4 green peppers, finely chopped
1/2 oz. cloves

1/2 oz. allspice berries
Cider vinegar

Sprinkle alternate layers of tomatoes and onions with salt, and let stand overnight. 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.

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