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Classic
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page 48
as it is possible for a knife to cut, sprinkle them with salt, and lay them in a
sieve to drain. Slice a half peck of onions, and scald them in salt and water;
have ready allspice, white mustard-seed, black pepper, six red pepper-pods,
cinnamon, cloves, horseradish, ginger. Take a large stone jar, put in a layer of
tomatoes, then lay on some of each spice and horseradish, then layer of onions,
then another of tomatoes, let the last layer be spiced well, and then fill it up
with strong cider vinegar. An ounce of each kind of spice and a pint of cramped
horseradish is sufficient to a peck of tomatoes. Try and have the jar air-tight.
PICKLE RIPE TOMATOES.
Take ripe and sound tomatoes, lay them in a stone jar, tie up spices in little
bags, wet them in hot water, dissolve some salt in warm vinegar, after it is
perfectly cool pour it on the tomatoes, put in the bags of spice, and fill it up
with the strongest cold vinegar. Be very careful to keep your pickle tight and
close, the air destroys them very soon. I have kept both the above tomatoes from
one season to the other in the West.
GREEN TOMATOES.
Put them in salt and water, take them out in ten days, wash them in cold water,
scald them in strong vinegar, lay them in a jar, put on each layer
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