1 peck green tomatoes, sliced if large
1 1/2 oz. black pepper
6 c. sugar
1 oz. whole allspice
1/4 oz. ground mustard
1 dozen onions, sliced
1 oz. whole cloves
1 oz. mustard seed
2 qts. vinegar

Mix tomatoes with 1/2 cup salt and onions with 3/4 cups salt. Let stand overnight; drain. Tie spices in bag and place into a kettle with vinegar and sugar. Heat to boiling point; add tomatoes and onions; let simmer slowly for 20 minutes. Pack in clear, hot Ball jars. Seal immediately.