Categories: Jams, Relishes, Vegetables 
      Yield: 6 pints 
  
  1 1/2 c  Granulated sugar 
      3 c  Cider vinegar 
    1/2 c  Salt 
      6 tb Mustard seed 
      2 ts Whole allspice 
      1 ts Whole cloves 
      4 qt Green tomatoes, cut into 1/2 
           -- inch slices 
  1 1/2 qt Medium onions, sliced 
  
  Combine the first 4 ingredients in a kettle.  Tie the Allspice and Cloves 
  in a cheesecloth bag and add to the kettle.  Bring to a boil. Add the 
  tomatoes and onions.  Boil, uncovered, for 5 minutes or until just tender, 
  lifting the slices from the bottom to the surface with a fork during 
  cooking.  Drain, reserving the liquid, remove the bag and pack the pickles 
  into clean, hot preserve jars.  Reheat the liquid to boiling and pour at 
  once into the jars over the pickles.  Seal, adjusting the lids as the 
  manufacturer directs.  Process in a hot water bath, the timing adjusted to 
  your conditions.  (Contact your extension agent for information on 
  canning.) 
   
  Source Unknown