Green Tomato Pickles Recipe

One peck of sliced tomatoes, eight onions, one pound of bell peppers,

one pound of horse radish, one pound of white mustard seed, half a pound

of black mustard seed, half an ounce of whole cloves, half an ounce of

stick cinnamon, half an ounce of pepper corns, one or two nutmegs and

four pounds of sugar. Select the tomatoes when they are beginning to

turn white, slice and lay them in salt for twenty-four hours. Drain and

put in the kettle, which should be of granite ware or porcelain lined,

with the peppers, onions and horse radish chopped, and sprinkle the

mustard seeds over all. Tie the spices in a thin muslin bag and cover

the whole with best wine vinegar, boil until tender and clear in

appearance. The peppers should have all the seeds removed. Half a cup of

dry mustard is considered by some an improvement.