2 lbs. green tomatoes. 1/2 lb. onions. 1/2 lb. cucumbers. 4 ozs. (1/2 cup) salt. 1 teaspoonful peppercorns. 4 cloves. 1 blade mace. 1 inch ginger. 6 chilies. Vinegar.

Slice the tomatoes, onions and cucumbers and place them in a colander, sprinkling over them the salt previously warmed. Next day drain well, and place in a preserving pan with the spices and sufficient vinegar to cover it all; boil very slowly until reduced to a pulp, then rub through a sieve or press through a vegetable or fruit press.

Place one chili and a clove in each jar, fill up with the tomato mixture, then seal down well, being careful to see that the jars are air-tight.

The jars should be warm and very dry.