Ripe Tomato Pickle - cooking book – Boston (Delma Gomes) - Family de Freitas

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Recipes
Ripe Tomato Pickle  - cooking book – Boston (Delma Gomes)
3 pints tomato pulp
4 tbsp chopped red peppers
4 tbsp chopped onions
1 tsp cloves

1 cup chopped celery
6 tbsp mustard seed
1 tbsp grated nutmeg
2 cups vinegar
4 tbsp salt
6 tbsp sugar
1 tsp cinnamon
  1. Wipe, peel and chop the ripe tomatoes into a bowl.
  2. Add the remaining ingredients and stir until thoroughly blended.
  3. Pour into a stone jar and cover.
  4. Let stand one week before using.

The uncooked mixture will last 6 months.

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