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Green Tomato Pickle

Mrs. Joseph Saulter.

Cut half-peck of green tomatoes and six large onions into thin slices; let them remain in salt and water over night; then pour off the brine and put them in a preserving kettle with four tablespoonsful of sugar, four of the best mustard, two teaspoonsful of ground cloves, two of cinnamon, one of cayenne pepper, and one of curry powder, and let them simmer for one hour; then put them in stone or glass jars.