1 peck green tomatoes. 1 quart large gherkins. 2 green peppers. 4 onions. 2 quarts cider vinegar. 1/2 lb. (1 cup) salt. 1/2 lb. (1 cup) sugar. 1 tablespoonful peppercorns. 1 tablespoonful celery seeds. 1 tablespoonful mustard seeds. 1 teaspoonful whole doves.

Chop the tomatoes, gherkins, peppers and onions, mix with the salt and set aside for twelve hours. Drain well, then press to get out all superfluous liquid.

Heat the vinegar, sugar and spices, add the chopped pickles and bring to boiling point.

Pack in clean jars and seal while hot.