MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: To Pickle Green Tomatoes
 Categories: Historical, Pickles, Condiments
      Yield: 1 batch
 
      1    Peck green tomatoes
           Salt, divided
    1/2    Peck onions
      1 oz Allspice
      1 oz White mustard seed
      1 oz Black pepper
      6    Red pepper pods
      1 oz Cinnamon
      1 oz Cloves
      1 pt Horseradish root; sliced
      1 oz Ginger
           Cider vinegar
 
  Wash a peck of very green tomatoes, wipe them with a coarse napkin,
  then slice them as fine as it is possible for a knife to cut,
  sprinkle them with salt, and lay them in a sieve to drain. Slice a
  half peck of onions, and scald them in salt and water; have ready
  allspice, white mustard seed, black pepper, six red pepper pods,
  cinnamon, cloves, horseradish, ginger. Take a large stone jar, put in
  a layer of tomatoes, then lay on some of each spice and horseradish,
  then layer of onions, then another of tomatoes, let the last layer be
  spiced well, and then fill it up with strong cider vinegar. An ounce
  of each kind of spice and a pint of cramped horseradish is sufficient
  to a peck of tomatoes. Try and have the jar air tight.

  From: The Great Western Cook Book by Anna Maria Collins, 1851

  A peck is 2 gallons or 1/4 of a bushel - JW
 
MMMMM