Layer tomatoes and onions in a crock pot, place pickle salt between layers. Put a plate on top, weigh down and leave for one night.
Drain tomatoes and onions, put in a kettle. Spices (in a cloth bag) to the vegetables form, fill with vinegar and sugar. Heat slowly until the sugar has dissolved and the mixture has turned brown.
Sterilize jars, fill with pickles and seal.
Tip: Stock up on high-quality spices – it pays off!
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