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Vinegar (I dozen large white onions I)

I dozen large white onions I cup mixed whole spices 6 red pepper pods Cut the tomatoes in slices one fourth an inch in thickness; discard the small slice at stem and blossom ends. Cut the onions (peeled) in similar slices. Pack the vegetables in a jar in layers with salt between. Let them stand over night. Drain off the brine. Repack the vegetables, then cover with vinegar scalded with the peppers and spices. These will keep in an earthen jar, but may be stored in cans. The onions may be omitted.