12 green tomatoes
1 sm. white onion, sliced
1 tsp. salt
1/4 tsp. alum
1 qt. water
1 c. white sugar
1 c. white vinegar
1 tsp. pickling spices
1 regular jar sliced pimentos

Slice tomatoes 1/4 inch thick. Discard ends. Sprinkle tomato and onion slices with salt and let stand overnight. Next morning, drain and place vegetables in solution of alum and water. Let stand for 1 hour, then drain. Boil together sugar, ginger, and spices (tied in bag). Add tomato and onion mixture, then cook until color turns pale green. Add pimentos during last few minutes of cooking. Place in hot sterilized jars and seal. Process in water bath for 5 minutes. Makes 4 pints.