Choose firm, small to medium green tomatoes (entirely green, not partially ripe) and firm, white onions. Wash well. Remove stem ends.
Slice tomatoes and onions, sprinkle with salt and let stand overnight. Rinse well in cold water; add peppers.
To the vinegar, add spices (tied in a cheesecloth bag) and sugar. Mix with vegetables and cook over low heat (or in a Crock-Pot) for about 2 hours. Remove spice bag.
Put vegetables into clean jars and cover with hot vinegar, leaving 1/4 inch headspace. Adjust and seal lids. Process in boiling water bath for 10 minutes.
Makes five or six 1 pint jars, depending on size of vegetables used.
