1 peck green tomatoes
5 lbs. onions
5 lbs. sugar
5 red hot peppers
1 pkg. pickling spices
1 qt. cider vinegar

Slice and soak tomatoes overnight with 1 cup salt. In the morning drain and rinse once. With meat grinder, grind tomatoes, onions, peppers. Add sugar. Wrap spices in a cheesecloth and add to mixture. Add enough vinegar to almost cover. Cook uncovered low heat 4 hours. Use juices from tomatoes and onions. Fill sterilized canning jars and seal. Makes 7 1/2 quarts.