(You can use several pieces hot pepper out of the pickle spices.)
Cut tomatoes into cubes, chop onions and peppers. Sprinkle with 1/2 cup salt and let stand overnight. Wash and drain.
Mix whole cloves, ground mustard, mustard seed, celery seed, mixed pickle spices and pieces of hot pepper and tie in a cheesecloth bag. Heat vinegar, sugar and spices that have been tied in bag. Add drained tomatoes, onions and peppers. Cook until tender.
Put into sterilized jars and seal.
Process in hot water bath for 3 to 4 minutes. Yield: 6 pints.
