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American Southern
Sweet Pickles
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 34. One of the earliest known cookbooks by an African American author.
20 minPrep Time
60 minCook Time
16Servings
mediumDifficulty
Why This Recipe Works
The repeated hot vinegar treatment over three days gradually penetrates the tomato cells through osmosis while preserving their structure, preventing mushiness that would occur with immediate cooking. The high sugar and acid content creates an inhospitable environment for bacteria, effectively preserving the tomatoes through a combination of osmotic pressure and low pH. The spices infuse more deeply with each successive pour, while the final boiling concentrates the syrup through evaporation, intensifying flavors and creating proper preserving consistency.
Before You Begin
- •Use firm, slightly underripe tomatoes for the best texture—they'll hold their shape better through the multiple vinegar treatments
- •Tie the cloves and cinnamon sticks in cheesecloth for easy removal and to prevent the pickles from becoming gritty with spice particles
- •Plan for a 4-day process: three mornings of pouring hot vinegar, plus the final cooking day
- •Sterilize your jars and lids before starting if you plan to can these pickles for long-term storage
- •Have a large non-reactive bowl (glass or ceramic) ready to hold the tomatoes between vinegar treatments
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