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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
2/3 cup salt |
32 quarts green tomatoes, chopped |
1 cup grated horseradish |
2 tablespoons ground cloves |
2 tablespoons cinnamon |
2 tablespoons allspice |
2 tablespoons dried mustard |
4 tablespoons pepper |
2 cups brown sugar |
vinegar |
Directions:
1. Sprinkle salt over the chopped tomatoes and let stand overnight.
2. Drain in colander.
3. Add horseradish, spices and sugar and enough vinegar to cover.
4. Bring to a boil and cook for 20 minutes.
5. Fill sterilized jars and seal.
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