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Green Tomato Pickles

Select fully-grown green tomatoes just before they begin to open, slice them and put them in layers in large jars, strewing plenty of salt over each layer. Allow them to remain for ten or twelve hours, then put them in a preserving-pan, adding for every five pounds of tomatoes one pound of brown sugar, one-half pound of sliced small onions, two sliced green pepper pods, one teaspoonful each of peppercorns and cloves, half a stick of cinnamon and one-fourth teaspoonful each of cayenne pepper, also one quart of vinegar. Drain the tomatoes, put them in with the above ingredients and allow the whole to simmer gently at the side of the fire. When the tomatoes are tender turn them with the pickling ingredients into jars, leave them cold, and then paste stout paper over the top of each jar. The pickle will be better preserved if the jars are small. Pack them away for use in a cool, dry store-cupboard. This forms an excellent relish for cold meat or cheese.