10 c. chopped green tomatoes
2 1/2 c. chopped onion
3 1/2 tsp. salt
Vinegar
Sugar
Mustard seed (5 tsp.)
5 tsp. pickling spices

Mix and let stand overnight. Measure juice. Add equal amounts of sugar and equal amounts of vinegar. Add mustard seed. Put 5 teaspoons pickling spices in a bag. Boil slowly. Stir often. Cook until turns clear. Remove spice bag. Fill sterilized jars. Seal. Put in ice box.