TO PICKLE GREEN TOMATOES.
Wash them and cut them in slices, with an equal number of white onions; put in a jar with a layer of tomatoes, then a layer of onions and salt; let them remain twenty-four hours; take them out; have some good vinegar and pepper, white mustard seed, and cloves; mix some mustard, flour, and turmeric, with the vinegar; and when boiling hot, put in the tomatoes and onions; let them boil ten minutes; then take them up, and put them away; in two weeks they will be fit for use; at the end of that time boil the vinegar again, and pour over them.