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  1. 1 peck green tomatoes
  2. 1 large bunch celery
  3. 1 tb ground cinnamon
  4. 1 tb dry mustard
  5. 1/2 pint salt
  6. 1 lb brown sugar
  7. 6 small onions
  8. 2 teaspoons white pepper
  9. 1 tb ground allspice
  10. 2 quarts brown vinegar
  11. 1/2 pint salt
  1. Chop the tomatoes fine and mix with the salt. Pour this in a bowl and let stand overnight. Next morning, drain thoroughly. Chop the onions and celery fine. Mix together brown sugar, white pepper, cinnamon, allspice and mustard and place in layers in a porcelain saucepan, with chopped tomatoes, onions, celery and spices. Pour over 2 quarts vinegar and cook slowly all day or until the tomatoes are soft. Sliced or grated horseradish can be added and gives a pleasant flavour.
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