Green Tomato Pickles
Ingredients
Directions
Slice the green tomatoes and layer them in a jar, sprinkling a little coarse sea salt over each layer.
Let the tomatoes stand for 24 hours and then drain off the liquid.
Transfer the tomatoes to a kettle and add 1 teaspoon of each chosen ground spice.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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