Slice and chop green tomatoes, until you have one gallon. Chop one dozen large onions. Mix and sprinkle four large spoonfuls of salt upon them, let it stand one night; next day drain off all the water, and have one quart strong vinegar, two pounds sugar, spices and pepper to your taste. Put in the vinegar, and put with the tomatoes in a porcelain kettle; boil half an hour. Place in the jar for keeping and cover closely. Three or four days afterwards, boil again for a few minutes and put away for use.—Mrs. L. P.
Green Tomato Pickle.
One peck tomatoes sliced.
One dozen onions.
Sprinkle with salt, and lay by twenty-four hours; then drain them.
3 pounds sugar to one gallon vinegar.
1½ ounces ground pepper.
1 ounce whole cloves.
1 ounce mustard-seed.
1 ounce allspice.