Take a peck of tomatas, (the small round ones are best for
pickling,) and prick every one with a fork. Put them into a broad
stone or earthen vessel, and sprinkle salt between every layer of
tomatas. Cover them, and let them remain three days in the salt.
Then put them into vinegar and water mixed in equal quantities,
half and half, and keep them in it twenty-four hours to draw out
the saltness. There must be sufficient of the liquid to cover the
tomatas well.
To a peck of tomatas allow a bottle of mustard, half an ounce of
cloves, and half an ounce of pepper, with a dozen onions sliced
thin. Pack the tomatas in a stone jar, placing the spices and
onions alternately with the layers of tomatas. Put them in till
the jar is two-thirds fall. Then fill it up with strong cold
vinegar, and stop it closely. The pickles will be fit to eat in a
fortnight.
If you do not like onions, substitute for them a larger quantity
of spice.