8 c. chopped green tomatoes
1 1/2 c. chopped onions
1/2 c. chopped sweet red pepper
1/2 c. chopped green pepper
1 c. light corn syrup
1 1/2 c. cider vinegar
1 tbsp. white mustard seed
1/2 c. sugar
1 tbsp. salt
1/2 tsp. white pepper

In a large sauce pot stir together the tomatoes, onions, red and green peppers, sugar, syrup, vinegar, salt, mustard seed and white pepper. Bring to a boil, reduce heat and boil gently until vegetables are tender crisp (about 45 minutes).

Ladle into clean 1/2 or 1 pint jars. Cover with 2 piece lids, seal and process in boiling water bath for 10 minutes. Cool and store in a cool dry place.