Categories: Preserves, Pickles 
      Yield: 1 servings 
  
      4 qt Sliced green tomatoes 
      2 qt Sliced onions 
    1/2 c  Pickling spice 
      3 c  Brown sugar 
      4 c  Vinegar 
           Pickling salt 
  
  Layer tomatoes and onions in a crock with a pickling salt between the 
  layers.  Put a weighted plate on the top of vegetables and leave over 
  night.  Next day, drain vegetables and place in kettle. Tie spices in 
  cheesecloth add to vegetables with vinegar and brown sugar. Cook slowly 
  until brown.  Place in sterilized jars and seal.