Tomato Pickle


3 quarts green tomatoes, chopped
1 quart ripe tomatoes, chopped fine
3 small bunches of celery, chopped very
1 quart small green cucumbers, chopped
6 medium-sized onions, chopped
1 large ripe cucumber, chopped
4 green peppers, chopped
7 cups vinegar
4 red peppers, chopped
1 teaspoon mustard
1 pound cabbage, chopped
1 teaspoon black pepper
1/3 cup salt
1 teaspoon cinnamon
4 cups brown sugar
teaspoon ground cloves

Chop vegetables; sprinkle with salt, and let stand over night; press out the water, and drain in the morning. Mix all the other ingredients; mix thoroughly; in small jars; cover with vinegar, pack and seal. It spoils rather quickly after opening.



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