1/2 bushel ripe tomatoes
1/2 c. brown sugar per qt.
3/4 c. vinegar per quart
1 tsp. pickling spices per qt.
1 1/2 tsp. salt per qt.
Sliced onions (optional) per qt.

Wash, drain and remove core from slightly ripe tomatoes. Cut tomatoes in one inch chunks. Measure. For each quart of chunks, make syrup of 3/4 cup vinegar, 1/2 cup brown sugar, 1 teaspoon whole mixed spices, 1 1/2 teaspoons salt.

Boil 5 minutes. Add tomatoes. Boil 5 minutes and pack boiling hot, in hot jars. Seal at once. A few slices of onions may be added to each quart.