8 cups chopped green tomatoes
4 cups chopped onions
1/2 cup salt
3 cups brown sugar
2 cups vinegar
Bag of mixed spice
Cover onions & tomatoes with water and salt.
Let stand in the brine overnight.
Drain off liguid.
Cook with brown sugar, vinegar and spices until tender.
Submitted by Hester Shackleton to the “Gidday Again” Cookbook from Huntley Curling Club, Carp, On
Note; This recipe won 1st prize Carp Fair 1981