Sliced Tomato Pickles
Take large, smooth, green tomatoes. Cut off and reject a small slice at stem and blossom end, cut the remainder in slices. To every 4 tomatoes, allow 1 onion sliced. Put layers in a jar with a slight sprinkling of salt between each layer, let stand over night. In the morning remove, drain, and pack in jars. Cover them with spiced vinegar, poured over boiling hot.