Pickled Tomatoes

1/2 oz. garlic. 4 onions. 1 oz. white pepper. 48 ripe tomatoes. 2 quarts vinegar. Salt. 1 oz. cloves. 2 ozs. mustard. 1 oz. mace. 1 oz. celery seeds. 1 oz. cinnamon stick.

Choose small and perfectly ripe tomatoes, prick them, lay them in an earthenware jar, sprinkling salt between the layers, and leave them for three days covered down, draining away the juice into another jar.

Chop the onions and garlic and cook them in the vinegar with the spices for fifteen minutes, then add the tomatoes which have been rinsed and dried, and when cold cover and tie down securely.

Leave for three weeks, then use.

Pickled Vegetable Marrow

1 large vegetable marrow. Salt. 2 quarts (8 cups) vinegar. 1 oz. ground ginger. 1 oz. turmeric. 4 chilies. Pinch red pepper. 2 shallots. 3/4 lb. lump sugar.

Peel and remove the seeds of the marrow, cut it in small dice, sprinkle with salt, and let stand for twelve hours. Put the vinegar into a saucepan and add the sugar, spices and shallots cut in small pieces. Boil for ten minutes, then take out the shallots, put in the diced marrow and boil for twenty minutes.

Seal in jars.