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Tomato Pickles

Take tomatoes two thirds ripe when they begin to get a little red; prick them with a silver fork in several places, put them in a strong brine and let them remain eight days; then put them in vinegar, if strong must be reduced with one third water, let them remain twenty-four hours, remove them from this and put them in a stone jar; to a peck of tomatoes put two ounces mustard, one ounce ground cloves, one ounce ground pepper, laying alternately a layer of tomatoes and spice, pour on cold vinegar; they will be ready for use in one week. The brine should be prepared by putting in as much salt as will dissolve and bear up an egg.