1 pk. green tomatoes
6 large onions
2/3 cup salt
1 quart vinegar
1 quart water

1 tablespoon cloves
1 tablespoon cinnamon
1/4 pound white mustard seed
1 quart vinegar
2 pounds brown sugar


Chop tomatoes and onions very fine, soak overnight in 2/3 cup salt, in the morning drain, scald in 1 quart vinegar and 1 quart water, then drain and add ingredients. Cook until tender (2 hours). Keep in earthen jars.

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