To Pickle Tomatoes
- Take the round, smooth, green tomatoes; put them in salt and water, cover the vessel and put them over the fire to scald-that is, to let the water become boiling hot, then set the kettle off; take them from the pot into a basin of cold water; to enough cold vinegar to cover them, put whole pepper and mustard seed; when the tomatoes are cold, take them from the water, cut each in two across, shake out the seeds and wipe the inside dry with a cloth, then put them into glass jars, and cover with the vinegar; cork them close or with a close fitting tin cover.