Ripe Tomato Pickle Recipe

A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half

a pound of ground mustard, one ounce of cloves, two green peppers, two

or three onions and one pound of brown sugar. Pierce the tomatoes with a

silver fork or broom straw, put them in a stone jar with salt in

alternate layers. Throw away all the liquor made by standing one week.

Return to jar and cover with cold water, cover and let it stand

twenty-four hours. Drain again thoroughly, throw away the water, return

the tomatoes to the jar and cover with cold vinegar, having added to the

fruit, the onions and peppers sliced, with the mustard, cloves and

sugar. After they have stood three weeks they are ready for use.

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