Reference > Farmer's Cookbook > CANNING BY THE OPEN KETTLE METHOD > Spanish Pickles
  Chopped Pickles Chow-Chow  
CONTENTS · BIBLIOGRAPHIC RECORD

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chopped Pickles Chow-Chow  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors