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Sweet Pickled Tomatoes

One-half bushel of green tomatoes sliced, six onions sliced; strew a cup of salt over and let them remain over night, drain off in the morning, then take two quarts of water and one quart vinegar, boil them in this fifteen or twenty minutes; after boiling, put them in a sieve to drain, then take four quarts vinegar, onehalf pound white mustard seed, four pounds coffee sugar, two tablespoons ground alspice, two tablespoons cinnamon, two tablespoons ginger, two tablespoons mustard, one tablespoon ground cloves, one teaspoon cayenne pepper; put all in a kettle, cook slowly for about thirty minutes.