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page 279
6. PICKLED GREEN TOMATOES.
DOMATES TOURSHOU.
Treat green tomatoes in like manner as the Green Peppers, according to the
directions given in the foregoing recipe, Style No. 5.
7. PICKLED STUFFED GREEN PEPPERS.
DOLMA BIBER TOURSHOU.
Take four or five skinned dry onions, as many green peppers, also as many green
tomatoes, and chop all these together very fine. Season with salt and powdered
cinnamon. Then take as many green peppers as the stuffing will call for. Cut
round their tops about one-half way, take out the seedy parts, and then fill
each one with the above chopped mixture. Cover the tops, and after tying each
with white string pierce them all lightly with the aid of a fork, and arrange in
a glass jar. This done, pour vinegar up to the surface and cover the jar
tightly.
After eight or ten days this Tourshou will be ready for use.
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