Caddo Relish

1 gallon small green tomatoes
1/2 tsp. alum
5 c. sugar
1 c. hot pepper
2 Tbsp. mustard seed
1/2 gallon onions (small or quartered)
2 qt. vinegar
1 c. salt
1 Tbsp black pepper (coarse)

Cut large tomatoes and onions into halves or quarters. Sprinkle with alum and let stand a few minutes. In a large container, bring to a boil the other ingredients. Add tomatoes and onions; let simmer until they change color (3 to 5 minutes). If overcooked they will become slick. Place in jars and seal while hot.

Frankie Mae (Hart) Elledge