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Helen R. Rohm cookbook, 1930-1940
Page 44
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Green Tomatoes Pickles 1 pk green tomatoes Slice and sprinkle them through & through with salt, let stand over night, in morning drain off liquor. 1 doz. sliced good sized onions coarsely, chop 4 red peppers coarsely add 1 cup light brown sugar more if you like, 1 tablespoon ground cinnamon 1 teaspoon cloves 2 tablespoon white mustard seed. 3 pints good cider vinegar or enough to completely cover them. Boil until tender can & seal.
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Green Tomatoes Pickles 1 pk green tomatoes Slice and sprinkle them through & through with salt, let stand over night, in morning drain off liquor. 1 doz. sliced good sized onions coarsely, chop 4 red peppers coarsely add 1 cup light brown sugar more if you like, 1 tablespoon ground cinnamon 1 teaspoon cloves 2 tablespoon white mustard seed. 3 pints good cider vinegar or enough to completely cover them. Boil until tender can & seal.
Szathmary Culinary Manuscripts and Cookbooks
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