1 peck green tomatoes
6 onions
6 green bell peppers (mix some red if desired)
1 c. salt

Cut in small pieces. Sprinkle cup of salt over tomatoes and cover with cold water, let stand over night. Drain off salt water and cover with clear water and boil for 10 minutes. Drain off water and add 4 pounds sugar and enough vinegar to cover. Add pickle spices in cloth and let boil 30 minutes. Put in jars and seal.