{"id":5902,"slug":"green-tomato-pickle","title":"Green tomato pickle","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one peck of green tomatoes","one dozen large onions","salt","boiling water","celery","mustard seed","a quart of vinegar","a pint of sugar"],"ingredients_norm":["peck of green tomato","onion","salt","boiling water","celery","mustard seed","vinegar","sugar"],"steps":["Slice one peck of green tomatoes and one dozen large onions very thin.","Put the tomatoes in a jar with salt sprinkled between layers, and allow to stand for a few hours.","Put the onions in another jar, pour boiling water over them, and allow them to stand for a few hours also.","Then squeeze the juice from both, and arrange them in a stone jar in alternate layers, sprinkling through them celery and mustard seed.","Pour over all a quart of vinegar and a pint of sugar brought to a boil.","It will be ready to use when cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w105:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"474dc0ca335225b6127ea77fabc45b8e66fb9cc53dcc08fa15fa06576ee8da72","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/green-tomato-pickle"}