1 gal. green tomatoes, sliced rather thin
1 qt. onions, sliced
3 tbsp. mixed spices
2/3 c. pure salt (no iodine)
1 pt. vinegar
3 c. sugar

Put green tomatoes and onions in an enamel pan. Sprinkle with salt and cover with cold water. Let stand overnight. Next morning drain salt water off and wash tomatoes and onions with cold water. Drain dry, leaving no water. In another pan, combine vinegar, sugar and spice and heat to a boil. Put in dry tomatoes and onions and boil 20 minutes. Fill hot sterilized jars with tomatoes and onion mixture and add sufficient hot syrup to cover. Seal.