Tomatoes
- Tomatoes
- Cloves
- Allspice
- Ground pepper
- 1 large tablespoonful of salt
- Mustard
- 12 onions
- Horseradish
- Alum
- Pickling vinegar
Choose tomatoes when they are fully ripe, tart, and quite firm. To every gallon jar, take cloves, allspice, and ground pepper, of each half an ounce, together with a large tablespoonful of salt, a bottle of mustard, twelve onions cut into quarters, and some horseradish chopped. Put the tomatoes in close layers with the onions, have the spices, mustard, and salt, well-mixed, and strew among them. As you fill up the jars, add a moderate amount of alum, and cover them with cold pickling vinegar.
Submitted by Oct 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min