4 qts. green tomatoes, cubed
1 qt. sliced onions
1/3 c. salt
3 c. vinegar
3 c. sugar
1 1/2 tbsp. mixed pickling spice

Sprinkle salt over cubed tomatoes and sliced onions. Let stand for a few hours. Drain and discard liquid. Add vinegar and sugar to vegetables. Put spices in cloth bag and add. Bring to a boil and cook for 15 minutes. Remove spice bag. Pour chow chow into hot sterilized jars; close. Seal in hot water bath for 5 minutes. Yield: 8 pint jars.