"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 quarts green tomatoes 12 onions salt vinegar 2tsp. pickling spice 2 1/2c. sugar 2tsp. mustard 1/2tsp. tumeric
Wash and slice tomatoes and onions alternately and sprinkle with salt on every other layer. Let stand over night. In the morning drain and almost cover with vinegar. Then add the pickling spice, sugar, mustard and tumeric.
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