Slice green tomatoes and onions using about 1/3 as many onions as tomatoes.  Sprinkle with salt. Cover with water and let stand over night.  (Use glass containers)
Second day drain.  Put 6 T. mixed pickling spices and ½ c. dried red peppers in bag and tie.  To each 7 lb. fruit, add 3 ½ lbs. sugar (2 c = 1 lb.) and 1 qt. vinegar.  Add bag of spices and cook one hour.  Remove pickle to hot jars and cook juice ½ hour longer.  Add hot liquid to jars and seal. Cook in water bath 10 minutes.