8 qts. green tomatoes
2 qts. peeled onions
1 c. plain salt
1 qt. vinegar
4 c. sugar
6 tbsp. mixed pickling spices

Wash and cut tomatoes and onions into 1/8 inch slices. Place in a large bowl and sprinkle with salt. Cover with a large dinner plate and weight down with something heavy. Let sit overnight.

Next day, drain the mixture and rinse with cold water 3 times. Place drained vegetables in a large pot and add vinegar and sugar. Tie the spices in a cheesecloth bag and add to kettle. Bring mixture to a simmer, and cook uncovered, about 5 minutes or until vegetables are tender. Remove the spice bag. Pour at once into clean, hot pressure jars. Adjust lids. Boil in a canner for 30 minutes. Makes 7 pints.