1 peck green tomatoes (8 qts., chopped)
6 onions
1 qt. vinegar
4 lbs. brown sugar
2 heaping tbsp. mixed clove and pickling spice
Salt

Slice onion and tomato. Sprinkle with salt and let stand overnight. In morning, drain. Scald in water to which some vinegar has been added and drain again. Put sugar, vinegar and spices in large pot. Boil together. When boiling point is reached, add the prepared tomato and onion. Cook until tender. Place in canning jars and seal.