1/2 peck tomatoes, skinned and sliced (12 to 15 med. tomatoes)
2 c. sliced onions
1/2 c. salt
3 c. vinegar (I use cider vinegar)
1/2 tsp. ground mustard
1/2 tsp. ground cloves
1/2 tsp. ginger
1/2 tsp. cinnamon
2 c. sugar
2 oz. mustard seed (about 1/4 c.)

Skin, slice tomatoes, slice onions, cover with salt. Mix well and let stand overnight in a crockery bowl.

In the morning, drain, place in kettle with vinegar and spices. Simmer slowly 2 to 2 1/2 hours. When nearly done, add sugar and mustard seed. Pack in pint jars, cover with insert lids and screw tops and process in a water bath for 5minutes. Makes about 4 pints.