The tomatoes should not be very ripe.

Mix in a large stone jar, one ounce of mustard, and half the same quantity of cloves and black pepper, and fill the jar half full of the best vinegar. Lay in the tomatoes, mixing with them a dozen or more whole onions.

The jar should not be opened for a month, when the pickles will be fit for use; great care must be taken to close the jar well whenever pickles are taken out. This done, they will keep a year.

Another

Take a peck of ripe tomatoes, prick them with a fork, and lay them in a jar with layers of salt. Let them remain eight days in salt; then take them out and put them for twenty-four hours in fresh water with a little vinegar.

Take them out, press them gently, and lay them on a sieve to drain. Slice twelve large onions, or more smaller ones. Put a layer of the tomatoes in a stone jar, and cover them with a layer of slices of onion. Over this strew mustard, allspice, black pepper, and cloves - all but the cloves ground fine. Then place on the mass another layer of tomatoes, with another of sliced onions and the mixed spices. Place the layers alternately till the jar is filled. Then pour over it the best vinegar, filling the jar, and cover closely. The pickles will be fit for use in ten days.