Tomato Pickle.
12 large ripe tomatoes.
3 onions of medium size.
4 red peppers of medium size.
2 tablespoonfuls of brown sugar.
2 tablespoonfuls of salt.
1/2 pint of vinegar.
Peel and slice the tomatoes. Chop the onions and peppers fine. Put all the ingredients in the preserving kettle and cook slowly for an hour and a half; then bottle and seal.