1 peck (12 lb.) green tomatoes
1/2 lb. onions
1 c. salt
2/3 c. mustard seed
3 tbsp. ground ginger
1 tsp. black pepper
3 tbsp. celery seed
5 tbsp. turmeric
5 lb. sugar
1/2 gal. vinegar

This is a cherished family recipe passed down through one trusted family member each generation. it makes a great conserve to accompany pork and chicken recipes or to go with cooked greens. It's a wonderful use for all the tomatoes left at first frost time. Be careful to use metal or glass containers because the turmeric will permanently stain plastic or wood.

Wash the tomatoes and onions then slice thinly into circular cross sections. In a large pot layer tomato and onion slices sprinkling evenly each layer with the salt. Let stand 12 hours. Then wash the slices 3 or 4 times with clear water until no salt taste remains in the rinse water. Add all the spices and cook slowly until you can stick a fork easily through the vegetables. This takes about an hour. Pack the hot pickle into hot, sterile jars and cover with hot lids. Allow cooling, sealing time before washing, labeling and storing pickle. Yields about 8 pints.