1 peck (12-1/2 lbs) ripe tomatoes 8 tbsp salt
2 medium sized onions 2 tbsp ground mustard
2 cups cider vinegar 1 tbsp ground cloves
1/4 tsp red pepper 4 tbsp ground allspice
1 tsp black pepper 1-1/2 cups sugar
Slice onion and cook in small amount of water until soft. Wash and slice tomatoes and cook until tender. (Add no water, but crush tomatoes to start cooking.) Run onions and tomatoes thru sieve. Boil onions and tomatoes together until about one-half original quantity. Mix the vinegar, sugar and spices and add to tomato mixture. Cook until thick, being careful not to scorch. Pour while hot into sterilized jars and seal.
Author's Note: This is a very old family recipe that I have from the late 1800's.
2 medium sized onions 2 tbsp ground mustard
2 cups cider vinegar 1 tbsp ground cloves
1/4 tsp red pepper 4 tbsp ground allspice
1 tsp black pepper 1-1/2 cups sugar
Slice onion and cook in small amount of water until soft. Wash and slice tomatoes and cook until tender. (Add no water, but crush tomatoes to start cooking.) Run onions and tomatoes thru sieve. Boil onions and tomatoes together until about one-half original quantity. Mix the vinegar, sugar and spices and add to tomato mixture. Cook until thick, being careful not to scorch. Pour while hot into sterilized jars and seal.
Author's Note: This is a very old family recipe that I have from the late 1800's.
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