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Mixed Pickles

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1 peck green tomatoes sliced
10 onions, sliced
3/4 cup salt
5 quarts cider vinegar
2 pounds light brown sugar
4 tablespoons dry mustard
2 tablespoons allspice
2 tablespoons cinnamon
1 tablespoon ginger


Add salt and peeled and cut tomatoes, let stand overnight. Drain well. Cook tomatoes and onions in 1 quart vinegar and 2 quarts water, let come to boil then cook slowly 20 minutes. Drain. Blend dry mustard and sugar, add vinegar to make smooth paste, add rest of vinegar, cook entire mixture about 15 minutes. Tie spices in small bags and place in jars with pickles.

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