24 generous cups of thinly sliced, unpeeled green tomatoes
1 cup of coarse salt
12 cups of diced onions, not too small a dice
1 tbsp. dry mustard
10 cups of white sugar, or more to taste
White vinegar to cover the tomatoes
1/2 cup of pickling spice, tied tightly into a bag made of layers of cheesecloth.
The evening before, slice the blossom ends from the tomatoes.
Cut them in half, then slice thinly. Put in a large plastic or stainless steel bowl.
Sprinkle with the salt. Do not stir. Let sit overnight.
In the morning drain the juice from the tomatoes and rinse well with cold water.
Let drain in a colander for at least one hour.
Dice the onions. Can do this the night before.
Put tomatoes into a large, heavy-bottomed pot ( mixture sticks easily ).
Add onions, mustard and sugar and the pickling spice bag.
Cover the mixture with vinegar.
Stir well so that sugar is dissolved (sugar can stay at the bottom of the pan and burn.)
Bring to a boil on medium heat, turn down and cook at low heat ( just simmering ) for 2 1/2 to 3 hours.
Stir often to prevent sticking.
After about an hour taste for sweetness and adjust with sugar if desired. Also can add vinegar if too thick.
Remove from heat and put into hot, sterilized jars and seal immediately.
Can half the recipe if you want.
Makes about 12 pints.