Pickled Green Tomatoes and Onions ( Mrs. Monks ).
Chop one peck of green tomatoes, and half a peck of onions. Let them stand two days in layers of salt. Bring vinegar (enough just to cover them) to the boiling-point. Put in the vegetables, mixed with cloves (one ounce), allspice (one ounce), white mustard-seed (two ounces), and red peppers (five large ones shredded). When well scalded, they are ready to be put in jars.