Approximate measures.

8 lb. green tomatoes
4-5 med. onions
1/2 c. salt
2-2 1/2 c. sugar
2-2 1/2 c. brown vinegar
1 tsp. each whole cloves
Ground cloves
Mustard seed
Cinnamon
Allspice
Ginger
Turmeric

I use extra sweet Equal instead of sugar, and also no salt brand for salt substitute (this to taste).

Wash green tomatoes and cut off stem and any bad spots. Slice 1/4 inch thick. Form a layer of these and a layer of onions. I use a large roasting pan for these. Salt each layer. Let the mixture stand approximately 2 hours. Then drain and rinse in cold water quickly.

While they are standing, mix vinegar, sugar (or substitute) and spices; heat. Boil for approximately 5 minutes. Add drained and rinsed tomatoes and onions to the vinegar mixture and stir well. Bring to a boil again and boil about 2 minutes. Then ladle into clean sterilized jars and seal. This will give you about 8-10 pint pickles. I have also used peanut butter or jelly jars or such and have sealed with paraffin. They do keep well. Good with regular meat dishes or with sandwiches or whatever. Delicious! (If desired spice bag may be used.)