Take ripe tomatos, and prick them with a fork--lay them in a deep dish,
and to each layer put a layer of salt. Let them remain in it four or
five days, then take them out of the salt, and put them in vinegar and
water for one night. Drain off the vinegar, and to each peck of tomatos
put half a pint of mustard seed, half an ounce of cloves, and the same
quantity of pepper. The tomatos should be put in a jar, with a layer of
sliced onions to each layer of the tomatos, and the spices sprinkled
over each layer. In ten days, they will be in good eating order.