2 chopped onions
2 quarts vinegar
Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling-point is reached. Store in a stone jar and keep in a cool place.
Spanish Pickles
1 peck green tomatoes, thinly sliced
4 onions, thinly sliced
1 cup salt
½ oz. cloves
½ oz. allspice berries
½ oz. peppercorns