Olave’s Pickles turn green tomatoes and onions into a sweet, spiced preserve with vinegar, sugar, mustard, pepper, allspice and cloves. The handwritten directions leave a few wonderfully old-fashioned mysteries behind, including a puzzling final warning about scorching, so modern cooks may need to rely on a little judgment along the way.
Slice green tomatoes without peeling them and sprinkle with quite a bit of salt and stand over night then drain and measure them.
2 gal of the so fixed tomatoes
12 good sized onions sliced or chopped
2 qts of vinegar
1 qt of sugar
2 tablespoonfuls of salt
2 tablespoonfuls ground mustard
2 tablespoonfuls ground black pepper
1 tablespoonful allspice
1 tablespoonful cloves
Tie spices in a bag.
Mix together and stew until done.
By this time best they should scorch.