Pickled Nasturtiums
237. Cut the green seeds of the nasturtiums with a piece of the stem to each. Put them in a jar of cold vinegar.
Pickled Tomatoes
238. Take one peck of ripe tomatoes, prick them with a large needle, and lay them in strong salt and water eight days. Then take them out of the brine and lay them in vinegar and water for twenty-four hours. Scald a dozen small onions in vinegar and stand the whole away to get cold. Drain the tomatoes and add them to the cold onions and vinegar, with two wine-glasses of mustard-seed and an ounce of cloves.