5 1/2 lb. green tomatoes
6 lg. onions, peeled & sliced
1/2 c. salt
3 c. cider vinegar
6 green peppers, sliced
4 cloves garlic, minced
1 c. brown sugar
3 c. dark corn syrup
1 tbsp. dry mustard
1 tbsp. whole cloves
1 (3") stick cinnamon or 1 tsp. ground
1 tbsp. ginger
1 1/2 tsp. salt
1 1/2 tsp. celery seed

Wash tomatoes, slice thin. Add onions. Sprinkle with 1/2 cup salt. Let stand 2 hours. Wash and drain. Bring vinegar, brown sugar, corn syrup to boiling point. Add tomatoes, onions, spices, 1 1/2 teaspoons salt and celery seed. Boil gently about 10 minutes. Place pickles in hot sterilized jars. Cover with vinegar solution and seal immediately. Makes 8 pints.