Slice tomatoes and onions.

Layer tomatoes with onions and salt in large pot.

Cover and let stand overnight.

Drain well.

Pour sauce ingredients into pot over tomatoes and onions.

Vinegar should just be barely visible, too much will make excessive juice.

Heat and stir until sugar dissolves.

Bring to a boil.

Simmer uncovered for 2 hours, stirring occasionally.

More sugar can be added for taste.

Pour hot pickles into hot jars and seal.

Makes 4 pints.