Pickaway County (Ohio) Green Tomato Pickle
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
1/2 peck (about 8 lbs) green tomatoes, washed and chopped
1/3 cp salt
1/4 cp grated fresh or prepared horseradish
1/2 tbsp powdered cinnamon
1/2 tbsp powdered cloves
1/2 tbsp powdered allspice
1/2 tbsp dry mustard
1 tbsp freshly-ground pepper
1 cp (packed) brown sugar
1 - Place tomatoes in an agate or enamel kettle; sprinkle with salt.
2 - Cover, and let stand in a cool plce overnight.
3 - Next morning lt mixture drain in a colander.
4 - Rinse quickly and drain again.
5 - Return tomatoes to kettle; mix remaining ingredients with 2 cps vinegar and pour
over the tomatoes; then add enough vinegar to cover.
6 - Bring to boiling, cover, boil slowly 20 minutes.
7 - Stir a few times with enamel or wooden spoon only to distribute spice.
8 - Pour into sterile glass jars; seal at once.
9 - Let stand a month or longer before using.
Makes 4 pints.