Spanish Pickles

• 1 peck green tomatoes thinly sliced.
• 4 onions thinly sliced.
• 1 cup

Sprinkle alternate layers of tomatoes and onions with salt, and let stand over night. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling point and boil one-half hour.