Home › The Waldorf Kitchen › Pickled Tomatoes

Pickled Tomatoes

Put enough vinegar to cover a peck of tomatoes into a saucepan with one ounce each of black pepper and cloves, and two ounces of mustard seed. Prick one peck of tomatoes all over, and let so much of the juice as possible run into the saucepan with the vinegar; boil well, stirring often, and allow the liquor to get quite cold. Put the tomatoes in layers in a deep pan with salt sprinkled over them, and at the end of three days wash off all the salt. Put them back into the deep pan or jar, pour over the vinegar taking care that it is quite cold, cover, and in the course of ten or twelve days the pickle will be ready for use.