Spanish Pickles

One peck green tomatoes, 1 dozen onions. Slice, sprinkle with salt and let stand over night and strain off the juice. Allow 1 pound sugar, 1/4 pound whole white mustard seed, 1 ounce ground black pepper, 1 ounce ginger and 1 of cinnamon. Mix dry. Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then tomatoes, and so on until all are used. Cover with vinegar and let boil 2 hours, after which pack in small jars and set in the cellar.