16 cups green tomatoes
8 cups onions
1/4 cup course salt
4 cups of sugar, she used half brown sugar and half white sugar
2 tablespoons pickling spice in a bag. For marinating flavor into the chow.
1 teaspoon dry mustard
3 cups of white vinegar
Put sliced up tomatoes, onions and salt in a large pan and let stand over night. In the morning drain out the juice. Return the mixture to the pot, add sugar, dry mustard, vinegar and mix well. Add the bag of pickling spice and heat for about 40 minutes to an hour. Let cool for a bit. Bottle while still hot. Place in a dark, dry place.