Green Tomato Pickles from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Slice the tomatoes and the onions. Then put a layer of Tomatoes and a layer of onions, and sprinkle with salt, and continue till all are used up. Let them stand over night. In the morning drain off...
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Ingredients
- A Peck of Green Tomatoes
- A Dozen Onions
- An Ounce of Mustard Seed
- A Tablespoonful of White Mustard Seed
- A Cupful of Salt
- ½ Teaspoonful of Red Pepper, or the Pods, Cut into Strips
- An Ounce of Cloves
- An Ounce of Black Pepper
- Cider Vinegar
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