Yield: 1 servings
|4 quarts||Sliced green tomatoes|
|2 quarts||Sliced onions|
|½ cup||Pickling spice|
|3 cups||Brown sugar|
Layer tomatoes and onions in a crock with a pickling salt between the layers. Put a weighted plate on the top of vegetables and leave over night. Next day, drain vegetables and place in kettle. Tie spices in cheesecloth add to vegetables with vinegar and brown sugar. Cook slowly until brown. Place in sterilized jars and seal.