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Whole Ripe Tomato Pickles

Take the desired quantity of rather small firm ripe tomatoes, set them in boiling water for a few minutes, lift out and peel carefully, put on platter and salt well, let stand until the salt has permeated the tomatoes. Then arrange them in a small earthen jar, a layer of tomatoes and a layer of onions sliced very thin, cover with a tablespoonful of ground mustard and the same amount of black pepper, and so on, until the tomatoes are all used.

Then pour enough cold cider vinegar over them to cover. Let stand at least two weeks.