Pickled Tomatoes

Take one peck of ripe tomatoes, prick them with a large needle, and lay them in strong salt and water eight days. Then take them out of the brine, and lay them in vinegar and water, for twenty-four hours. Scald a dozen small onions in vinegar, and stand the whole away to get cold.

Drain the tomatoes, and add them to the cold onions and vinegar, with two wineglasses of mustard seed, and an ounce of cloves.

How To Pickle Tomatoes

For this purpose the small round ones are the best, and each should be pricked with a fork, to allow some of the juice to exude, but keep it for the pickle. Put them into a deep earthen vessel, sprinkle salt between every layer, and leave them there for three days covered; then wash off the salt, and cover them with a pickle of cold vinegar, to which add the juice, mixed with a large handful of mustard-seed and one ounce each of cloves and white pepper, as being generally sufficient for one peck of fruit. It makes an excellent sauce for roast meat, and will be ready in about a fortnight.

Tomato Catsup, No. 1

Cut the fruit in half, and boil it half an hour; squeeze out the juice and strain it through a hair sieve or coarse cloth, and add the spices in the proportion given below. Let the whole boil three hours, over a slow fire. Pour it out, and let it stand till the next day, when you must add half a pint of vinegar for each peck of tomatoes.

For each peck of tomatoes, one eighth of an ounce of red pepper, one quarter ounce of black, half ounce of mace, half ounce allspice, half ounce cloves, two ounces mustard, all finely powdered. Salt to suit the taste.

Tomato Catsup, No. 2

Slice the tomatoes, put a layer in a deep vessel, and sprinkle over some salt; then another layer of tomatoes, and salt till all are in. Stand them in the sun for two or three days, when they are soft, pass them through a sieve, and put the pulp, thus drained out, over the fire to boil. Add Cayenne pepper, whole black pepper, mace, cloves, allspice, and a little race ginger, if you like; let it boil till it is thick, add a clove of garlic; by tasting it, you can judge if it is seasoned to your taste. When cold, bottle it off; put a tablespoonful of sweet oil on the top of each bottle, and seal the corks.