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Tomatoes, Pickled

This pickle is very good with roast meat, cold or hot. Take two dozen small ripe tomatoes; prick each one in two or three places, carefully preserve the juice that flows from them, and keep it in a covered vessel until wanted. Put the tomatoes in layers in a deep earthen jar, and sprinkle a little salt between each layer. Cover the jar, and let the tomatoes remain undisturbed for three days. At the end of that time wash them well from the brine and dry them carefully. Put them into jars, and cover them with vinegar which has been boiled and allowed to get cold. Add the juice which flowed from the fruit in the first instance, and cover the jars closely. The pickle will be ready for use in about a fortnight. The following spices should be boiled with the vinegar for this quantity of tomatoes. Half an ounce of pepper, half an ounce of cloves, and a heaped table-spoonful of mustard-seed. Sometimes minced onions or minced celery, or both, are put into the jars with the tomatoes. Time, four days.