Recipe Manuscript

Syltede Grønne Tomater

Name: Syltede Grønne Tomater
Prep time: PTPT40M
Cook time: PTPT1H30M
Yield: 10
Cuisine: European
Ingredients: 9 kg green tomatoes; 2.7 kg white or light brown sugar; 3.8 liters apple cider vinegar; Whole cloves (to taste, ca. 1–2 tablespoons); Cinnamon sticks (to taste, ca. 3–4 sticks); Black peppercorns (to taste, ca. 1–2 tablespoons)

"Pickled Green Tomatoes"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European American Intermediate Snack Other

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Syltede Grønne Tomater

"Til en Peck Tomater tages 6 Pd. Sukker, det kan godt være lyst Puddersukker, — og 1 Gall. god Cider-Eddike. Desuden Nelliker, Kanel og Peber, efter Smag. Naar Eddiken med Sukkeret koger, kommes Krydderierne i og Tomaterne koges efterhaanden, idet man lader dem koge indtil en Sølvgaffel med Lethed gaar igjennem dem. De holder sig godt i en Stenkrukke med godt Papir over."

English Translation

"Pickled Green Tomatoes. For one peck of tomatoes, take 6 pounds of sugar (light brown sugar may be used) and 1 gallon of good cider vinegar. Also add cloves, cinnamon, and pepper to taste. When the vinegar and sugar are boiling, add the spices and cook the tomatoes gradually, letting them cook until a silver fork easily goes through them. They keep well in a stone jar covered with good paper."

Note on the Original Text

Written in 19th-century Danish, the recipe employs measurements such as Peck and Pound, common in both Europe and America at the time. Instructions are concise, presuming the reader’s familiarity with basic preserving methods. Spelling reflects older Danish forms and some Norwegian influence, as well as period-specific grammar. The use of 'Sølvgaffel' (silver fork) for testing doneness is both practical and a gentle nod to the etiquette of the time. Recipes from this era were often formulaic and direct, assuming household knowledge, compared to today's highly detailed step-by-step instructions.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for pickled green tomatoes was published in 1884 by a Danish-Norwegian community in Chicago, reflecting the culinary traditions of Scandinavian immigrants in the U.S. at that time. Faced with a shorter growing season and the need to preserve excess produce for winter, home cooks relied on pickling and sugaring techniques. The emphasis on cider vinegar and spices such as cloves and cinnamon shows a blending of Old World flavors with ingredients accessible in the Midwest. Recipes like this one represent the adaptive ingenuity of immigrant kitchens and their ways of conserving seasonal abundance.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks would have used large enamel or stoneware pots for boiling the syrup and cooking the tomatoes. Wooden or metal spoons (often with slotted heads) were employed for stirring and lifting the fruit. The finished pickles would be transferred to stoneware crocks or glass jars. A silver fork, prized for its non-reactive qualities, was suggested for testing doneness. To seal the jars or crocks, thick paper or parchment was used, secured with string or wax, as modern canning lids were not yet in common use.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

1 hr 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 gallons green tomatoes
6 pounds white or light brown sugar
1 gallon apple cider vinegar
Whole cloves (to taste, ca. 1–2 tablespoons)
Cinnamon sticks (to taste, ca. 3–4 sticks)
Black peppercorns (to taste, ca. 1–2 tablespoons)

Instructions

To make pickled green tomatoes, start by preparing around 2 gallons of firm green tomatoes, washed and sliced if desired.
In a large pot, combine 6 pounds of granulated white or light brown sugar with 1 gallon of good quality apple cider vinegar.
Bring this mixture to a boil, then add whole cloves, cinnamon sticks, and black peppercorns to taste.
Working in batches, cook the tomatoes in the simmering spiced syrup until a fork can easily pierce them, but they still retain thier shape.
Transfer the cooked tomatoes to clean glass jars as you go, covering them with the hot pickling liquid.
Seal and store in a cool place.
For a nod to tradition, you can line the tops of the jars with baking papper before sealing.

Estimated Calories

450 per serving

Cooking Estimates

This recipe makes about 10 large jars of pickled green tomatoes. Preparation takes about 40 minutes, including washing and slicing the tomatoes. Cooking the tomatoes in batches takes about 1 hour and 30 minutes. Each serving (1/10 of the finished recipe, roughly one jar) has about 450 calories, mostly from sugar.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.