Take fine ripe tomatas, and wipe them dry, taking care not to break the skin. Put them into a stone jar with cold vinegar, adding a small thin muslin bag filled with mace, whole cloves, and whole peppers. Then cork the jar tightly with a cork that has been dipped in melted rosin, and put it away in a dry place. Tomatas pickled in this manner keep perfectly well and retain their colour. this purpose use the small round button tomatas.

Morella cherries may be pickled thus, in cold vines