2 gallons sliced green tomatoes
12 onions, sliced
2 tablespoons mustard seed
2 tablespoons canning salt
2 tablespoons whole peppercorns
1 tablespoon whole allspice and cloves
1 pint sugar
1 quart white vinegar

Combine spices with vinegar; bring to a rapid boil for 5 minutes. Stir in sugar, stirring until dissolved.

Reduce heat to a simmer and stir in tomatoes and onions; simmer until nearly tender (about 5 minutes), remembering that vegetables will continue to cook for another 20 minutes or so while being processed and cooling off.

Ladle into clean hot jars leaving 1/4" headspace. Wipe rims of jars clean. Adjust 2 piece caps. Process in a boiling water bath for 10 minutes.

Submitted by: CM