Ingredients
Recipe 1
4 quarts green tomatoes, sliced in 1-inch slices
1 quart white onions, sliced
6 green peppers, sliced thin
2/3 cup fine salt
3 scant pints cider vinegar
1/2 cups sugar
1 tablespoons whole cloves
1/2 ounce stick cinnamon
Allspice
1 ounce mustard seed
1/2 cup sugar
Red peppers, if desired
Recipe 2
1 pk. of tomatoes, sliced
1/2 pk. onions, chopped fine
Salt
2 quarts vinegar
1 quart sugar
2 tablespoons mustard seed
1 spoonful celery seed
1 quart horseradish
Method
Recipe 1
4 quarts green tomatoes, sliced in nearly 1 inch slices, 1 quart white onions sliced, 6 green peppers, sliced thin. Cover with 2/3 cup fine salt, and let stand all night, in an earthen vessel. In the morning, drain for one hour then pur over 3 scant pints of cider vinegar, 1/2 cup sugar, 1 tablespoon whole cloves, 1/2 ounce stick of cinnamon, and a few allspice tied in a bag, cook gently for 15 minutes after it begins to boil, keeping cover partly off, just before removing from fire add 1 ounce mustard seed, stir lightly with wooden spoon not ot break tomatoes, put away in an earthen jar and keep in a cool place. After a month, put again to boil with 1/2 cup or more of sugar and let boil up and put in jars (hot). Cook in earthen jar and remove bag of spice before sealing, add a few red peppers, if wanted.
Recipe 2
To 1 peek of tomatoes, sliced add 1/2 peek onions chopped fines, or slced, cover with salt and let stnad over night, in the morning, drain, add 2 quarts vinegar, 1 quart sugar, 2 tablespoons mustard seed, 1 spoonful celery seed, 1 quart horseradish, mix all together cook slowly until done, stirring often.
