Wash green tomatoes (about 4 quarts) and cut in quarters. Add 1 cup of salt to tomatoes and 4 or 5 sliced onions. Let soak 3 hours. Press liquid out. Put tomatoes in pan and add 3 cups of sugar and a handful of pickle spice. Soak 3 hours. Cover pickles with vinegar. Stir and cook until skin of tomato wants to peel off. Put in clean jars and seal. (Use vinegar with 4 or 5% acidity.)