Method. Take one peck of green tomatoes and eight large onions chopped fine, with one cup of salt well stirred in. Let the mixture stand overnight, and in the morning drain off all the liquor. Boil in two quarts of water and one of vinegar for twenty minutes, then drain all through a sieve or colander. Put mixture back into the kettle again; turn over it two quarts of vinegar, one pound of sugar, half a pound of white mustard seed, two tablespoons of ground pepper, two of cinnamon, one of cloves, two of ginger, one of allspice, and half a teaspoon of cayenne pepper. Boil all together for fifteen minutes or until tender but not soft. Seal in jars.