3 qt. green tomatoes, sliced
2 qt. onions, sliced
1 qt. vinegar
1 pt. water
1 Tb. salt
1-1/2 lb. brown sugar
2 Tb. cinnamon
2 tsp. cloves
2 tsp. allspice
3 Tb. celery salt
1 Tb. mustard seed
Select firm green tomatoes, wash them, and slice them. Peel the onions,
and slice them into slices of the same thickness as the tomatoes, about
1/4 inch being perhaps the most desirable. Mix the tomatoes and onions,
sprinkle them generously with salt, and allow them to stand for 24
hours. At the end of this time, pour off any excess liquid; then pour a
small quantity of fresh water over them, and drain this off, also. To
the vinegar and water, add the salt, sugar, and spices. Heat this
mixture to the boiling point, pour it over the mixture of tomatoes and
onions, and put into jars. Seal the jars while hot, allow them to cool,
and then store.
105. RIPE-TOMATO PICKLE.--Ripe tomatoes form the basis of another relish
known as ripe-tomato pickle. Like other relishes in which tomatoes are
used, this relish is very satisfactory for meals in which pickles or
relishes may be served.