8 lg. green tomatoes
3 lg. onions, peeled & thinly sliced
Water
1/3 c. salt
1 1/2 c. vinegar
1 1/2 c. light brown sugar
2 tbsp. mixed pickling spices

Cut tomatoes in 1/4 inch slices, combine with onion slices; cover with cold water, add the salt and let stand overnight. Drain, rinse with fresh water and drain again. Combine vinegar and sugar in a good big saucepan. Tie the spices in a small cloth bag and add. Bring to boiling and cook 1 minute. Add vegetables and bring again to boiling.

Reduce heat and simmer until tomatoes look clear, about 1 hour. Set aside overnight. Bring again to boiling and discard the spice bag. Seal in hot, sterilized jars. Makes about 2 pints.