1 peck medium sized green tomatoes
12 med. sized onions
2 tsp. allspice
2 tsp. mustard seed
2 tsp. celery seed
1 tsp. turmeric
1 tsp. cloves
Salt
Vinegar (weakened) to cover
Sugar, to taste

Wash tomatoes. Remove a slice from stem and blossom end of each. Slice tomatoes and onions 1/4 inch thick. Arrange in alternate layers, sprinkled with salt and let stand overnight. Drain off the brine, and cover the pickles with the weakened vinegar to which the sugar and spices have been added. Boil 20 minutes or until the tomatoes and onions are tender and well seasoned. Seal in clean, hot jars.