Spanish Pickles
A historic pickled vegetable preparation using green tomatoes, onions, and peppers.
Recipe by Fannie Merritt Farmer · Structured by ReelsMeals
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Written for the kitchens of 1910. Amounts and oven terms follow the book; the note below the method helps translate them.
Cook Time
Ingredients
- 1 peck green tomatoes, thinly sliced
- 4 onions, thinly sliced
- 1 cup salt
- 1/2 ounce cloves
- 1/2 ounce allspice berries
- 1/2 ounce peppercorns
- 1/2 cup brown mustard seed
- 1 pound brown sugar
- 4 green peppers, finely chopped
- cider vinegar
Instructions
- 1Sprinkle alternate layers of tomatoes and onions with salt and let stand overnight.
- 2In the morning drain the vegetables and place them in a preserving kettle, adding the remaining ingredients and enough cider vinegar to cover all.
- 3Heat gradually to boiling-point and boil for one-half hour.
Source and licence
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Little, Brown, and Company, 1910). The book is in the public domain.
We rewrote the method as numbered steps and listed the ingredients one per line. Amounts, ingredients and oven terms are as printed in 1910.
Cooking from a 1910 recipe
Measure cups and spoons level, as the cookbooks of the time did.
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ReelsMeals turns this Boston Cooking-School Cook Book recipe into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
30 min estimated total time.
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This recipe was printed in 1910, before modern food-safety advice. Follow current guidance for canning, preserving, and cooking meat and eggs, and check allergens before cooking.