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New England cookbook, 1825-1870
Page 45
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Receipt for pickling Tomatoes Take ripe tomatoes and prick them with a fork. Put them into any kind of vessel salting each layer thickly, in which let them remain eight days, then change the vessel. to a peck of tomatoes put an oz. of good mustard seed, 1/2 oz. of cloves, 1/2 oz. of black pepper one doz. good onions sliced, which lay alternately with tomatoes and spices. Cover them with cold vinegar and in ten days they will be fit for use. That is [illegible]
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Receipt for pickling Tomatoes Take ripe tomatoes and prick them with a fork. Put them into any kind of vessel salting each layer thickly, in which let them remain eight days, then change the vessel. to a peck of tomatoes put an oz. of good mustard seed, 1/2 oz. of cloves, 1/2 oz. of black pepper one doz. good onions sliced, which lay alternately with tomatoes and spices. Cover them with cold vinegar and in ten days they will be fit for use. That is [illegible]
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