To one quart of vinegar, add
half a pound of brown sugar,
half an ounce of cloves, and
one ounce of cinnamon buds.
Select small onions, boil in the vinegar
three minutes, skim them out.
When cool, lay them down in a crock:
first a layer of onions; then tomatoes
(the small plum tomato is best).
When the vinegar is cool,
pour it over them and set in a cool place.