Four quarts of green tomatoes ; six onions; one pound of sugar; one quart of vinegar ; one tablespoonful, each, of ground mustard, ground black pepper, and salt; one half tablespoonful, each, of allspice and cloves.

Put all together in a preserving kettle and stew, stirring often, until tender. Put into glass jars and seal.

Like most other pickles this is better when it is over a month old.