Gram’s Note: Good for the toms that don’t ripen in the fall

4 qt. sliced Green Tomatoes
6 medium Onions, sliced
1/2 C. Salt
1 1/2 C. Sugar
1 T. ground Mustard
1 T. Mustard Seed
1 T. Celery Seed
1 T. Allspice
1 T. Whole Black Peppercorns
4 C. Vinegar

Use fairly small green tomatoes. Cut out the stem end and slice into 1/2” thick slices. Slice onion. Place in large bowl and sprinkle with salt; let stand overnight. Drain well. Place spices in small bag made of layered cheesecloth. Combine remaining ingredients in a large kettle, add the spice bag, and simmer about 5 minutes. Add onions and tomatoes, remove spice bag, return to a simmer and cook one minute. Seal in hot sterilized jars. Yields about six pints. If softer pickles are preferred, simmer for up to 30 minutes before jarring.