Cut in thin slices ten pounds green tomatoes, and one dozen onions. Then put in layers the tomatoes and onions, sprinkling them well with salt, and let stand overnight. Next morning drain off all the liquor, put them into a saucepan with two tablespoons allspice, two tablespoons whole cloves, two tablespoons mustard seeds, and two tablespoons ground cinnamon (spices to be tied in a piece of muslin), cover with vinegar, add two cups brown sugar, and let simmer gently for 15 minutes. Put into jars and seal tightly.
Take 12 pounds green tomatoes, slice them into a bowl with 12 onions, sprinkle salt between the layers, and let stand overnight. Next morning pour off the liquid and cover well with vinegar - about two quarts will be required - and add the following: - Two pounds brown sugar, two tablespoons black pepper, two tablespoons ground cinnamon, one tablespoon ground cloves, one tablespoon ground allspice, one tablespoon ground ginger. Mix all together and stew until tender. Stir often to prevent burning. Put up in glass jars and seal.