This page will be expanded with a number of family recipes, both inherited and ones that Mary Jane and I have developed ourselves.
Green Tomato Pickle ("Aunt Nan Schley's")
I discovered this card tucked away in one of the recipe books we have.
Click on one of the images for a larger version - if that doesn't work click on the gray square.
Here is a more readable version:
1 peck (8 qts) green tomatoes [about 16 lbs.] 1/2 peck (4 qts.) onions Slice and sprinkle with salt. Let stand overnight. Strain through colander and squeeze well. Put in kettle with: 2 lbs sugar 1 teacup horseradish 2 Tbsp whole black pepper (corns) 1 Tbsp whole cloves 2 Tbsp ground cinnamon 2 Tbsp ground mustard 2 Tbsp ground allspice 2 Tbsp celery seed 1/2 pound white mustard seed [it really says this much!] 2 "spoons" of turmeric 2 "spoons" of ground ginger Cover well with vinegar [presumably cider] and boil for one to two hours, until tender. Modern variations [JT] - use half brown sugar - use some dill seed also - cut back on mustard seed - "go easy on turmeric and ground mustard"
The traditional recipe as done by Granny.
Grind (meatgrinder) 6 oranges (navel) and 3 lemons (including peel).
Boil about 1 hour, measure.