- Valley Heritage Radio - https://valleyheritageradio.ca -


16 C green tomatoes

8 C onions

¾ C coarse salt

Slice the tomatoes and onions and add the coarse salt.  Cover with water and let stand overnight.

In the morning, drain and add:

4 C vinegar

3 C white sugar

½ C mixed pickling spice tied in a cheesecloth bag

Cook very slowly until tender.  Fill jars while hot.