1 peck green tomatoes
1 qt. onions
1 c. salt
5 c. brown sugar
4 c. white sugar
1 qt. vinegar
1/2 qt. water
1 tbsp. pickling spices
1/2 tsp. cinnamon
1 tbsp. celery seed
1/2 tsp. allspice
1 tbsp. mustard seed

Tie spices loosely in a cloth bag. Slice tomatoes and onions, place in large dish or pan, alternating layers. Sprinkle with salt and set overnight. Drain. Add other ingredients and cook slowly, with spice bag until tomatoes and onions are done. Discard spice bag. Seal pickles in sterilized jars.