Scald and peel a peck of ripe tomatoes; lay them on dishes, and strew
salt thickly over them; let them stand for twenty-four hours,
occasionally pouring off the liquor that the salt extracts; then drain
them on a sifter, and gently squeeze them, as it is this juice that
weakens the vinegar and makes the pickles spoil; take a large jar, put
in a layer of tomatoes, then a layer of sliced onions, mustard seed,
cloves and white pepper, or whole black pepper; (you may if you like,
break two pods of red pepper and put in each jar.) When the jar is full,
pour very strong vinegar over, and in a few days they will be ready for
use, and will keep all winter. They retain much of the tomato flavor,
and should be kept in a cool place.
Take small round tomatoes when they are not too ripe; stick them with a
needle in several places, to keep the skin from bursting, and let them
lay a week in salt and water; then wash them and put them in a jar with
some cloves, pepper and small onions; cover them with strong cold
vinegar, and tie up the jar.