Preservation Pickled Tomatoes

pickled tomatoes
(from The Young Housekeeper's Friend, by Mrs. Mary Hooker Cornelius, 1859)

Ingredients:

Tomatoes, whole​

Salt​

Vinegar​

Pepper​

Mustard seed, whole​

Shallot vinegar​

Instructions:

Take ripe tomatoes that are firm; pierce them through in several places with a needle; put them in a suitable vessel, disseminating between them a little salt, cover them, and let them remain in it for two days; then take them out, wipe them dry, and put them in a jar of plain cold vinegar, with a little black pepper, whole mustard seeds, and enough eschalot vinegar to give them a sufficient flavor. Cover the jar securely.​