A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This is a choice recipe. If the flavor of onions is objectionable, the pickle is equally as good without them.
Preserved exactly as written in the original source
Slice the green tomatoes the day before you are ready for pickling, sprinkling them through and through with salt, not too heavily
In the morning drain off the liquor that will drain from them
Take a suitable kettle and put in a layer of the sliced tomatoes, then of onions, and between each layer sprinkle the spices
Turn over three pints of good vinegar, or enough to completely cover them
Boil until tender
Modern guidance to help you succeed with this vintage recipe
Salting the tomatoes overnight draws out excess moisture through osmosis, preventing a watery pickle and concentrating the tomatoes' natural pectin and flavor compounds. The vinegar's acidity (below pH 4.6) creates an inhospitable environment for harmful bacteria, making these pickles shelf-stable through acid preservation. Layering the vegetables and spices ensures even distribution of flavors as the mixture simmers, while the sugar balances the acidity and enhances the natural sweetness of the green tomatoes.
These pickles must be started the day before, as the salting process requires overnight draining. Once canned using proper water-bath canning techniques, they can be stored in a cool, dark place for up to one year. For best flavor, allow the pickles to cure for at least 2 weeks before opening.
If properly processed in a water bath canner for 10 minutes (adjusting for altitude), sealed jars can be stored in a cool, dark pantry for up to 12 months. Once opened, refrigerate the pickles in their brine in an airtight container and consume within 2 months. If not canning, store the cooled pickles in the refrigerator in clean jars covered completely with brine for up to 3 months.
AI-generated tips from Chef Cecil's culinary database
These pickles must be started the day before, as the salting process requires overnight draining. Once canned using proper water-bath canning techniques, they can be stored in a cool, dark place for up to one year. For best flavor, allow the pickles to cure for at least 2 weeks before opening.
If properly processed in a water bath canner for 10 minutes (adjusting for altitude), sealed jars can be stored in a cool, dark pantry for up to 12 months. Once opened, refrigerate the pickles in their brine in an airtight container and consume within 2 months. If not canning, store the cooled pickles in the refrigerator in clean jars covered completely with brine for up to 3 months.
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