3 lbs. green tomatoes or 3 lbs. cucumbers, 1 1/2 inch diameter
1/3 c. salt
2 c. vinegar (5 oz.)
1 2/3 c. sugar
1/2 lb. onions (3 med.)
1 tsp. celery seed
2 tsp. prepared mustard
1 tsp. ginger
1/4 tsp. turmeric
1/8 tsp. mace
Few drops red pepper seed

Choose smooth even-sized tomatoes that have acquired the whitish color which appears just before ripening or use fresh crisp cucumbers. Wash. Remove stem end and blossom end, cut into 1/4 inch slices. Put into enamel ware or glass bowl. Sprinkle with salt and add water. Cover and let stand 24 hours. Turn into colander to drain 10 or 15 minutes. Turn into a preserving kettle; add onions, peeled and sliced 1/8 inch thick, then vinegar, sugar, and spice. Heat to boiling; simmer only 3 or 4 minutes. Pack into hot sterilized pint jars. Seal. Process in hot water bath 10 minutes.