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Sweet Pickle of Tomato

One peck of firm, smooth, green tomatoes, ten large white onions. Slice with an even thickness the tomatoes and the onions. Place a layer of tomatoes, generously deep, in an earthen crock, next a layer of onions, with liberal sprinklings of salt. When all are used, cover and weight heavily; let stand over night.

In the morning drain and rinse with clear cold water; then place in the preserving crock, in layers besprinkled with three coffee cups of brown sugar, two teaspoonfuls, each, of mace, allspice, pounded cloves, celery seed, and mustard seed, and one of finely-pounded cinnamon. Add of purest vinegar a quantity which will cause it to be palatable to those who are to partake of it, as tastes differ greatly. Boil until a thick syrup forms, then place in earthen crocks and cover with a linen cloth before placing the earthen lid.