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Ripe Tomato Pickle

Puncture the tomato with a thorn or straw. Put a layer of tomatoes, with onions cut up. Sprinkle salt on them, then put another layer of tomatoes and onions, with salt sprinkled over them. When you have filled the jar or vessel with tomatoes, let them remain about a week, then lay them in dishes to drain. Give each tomato a gentle squeeze, to get the salt water out. Put them in a jar and cover with strong vinegar. Boil a small quantity of vinegar with pepper, horseradish, and such other spices as you like, and pour it over the tomatoes. To two gallons of tomatoes, use a box of mustard dissolved in the vinegar.--Mrs. C. C.