Tomato Piccalilli

Slice a gallon of unpeeled green tomatoes and six large onions: mix them and stir into them a quart of vinegar, a cup of brown sugar, a tablespoon each or pepper, salt, and mustard seed, a half tablespoon each of ground allspice, and cloves. Stew all together until the tomatoes are tender, put into jars, and seal, and let stand for two or three months to ripen before using this.