1 peck green tomatoes, sliced
1 oz. black pepper
4 c. sugar
1 oz. whole allspice
1/4 oz. ground mustard
1 dozen onions, sliced
1 oz. whole cloves
1 oz. mustard seed
2 qt. vinegar
3/4 c. salt

Mix tomatoes with 1/2 cup salt and onions with 1/4 cup salt. Let stand overnight; drain. Tie spices in bag and place in kettle with vinegar and sugar. Heat to boiling point; add tomatoes and onions and let simmer slowly 20 minutes. Pack into clean, hot jars. Seal immediately.