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4 qts. (8 lbs.) green tomatoes, cored and chopped
1 1/3 c. (2 med.) onions, chopped
2 2/3 c. (4 lg.) green peppers, chopped
1 1/3 c. (2 lg.) sweet red peppers, chopped
1/4 c. canning/pickling salt
3 c. 5% acid strength cider vinegar
1 c. water
2 c. sugar
1 tsp. mixed pickling spices

Combine tomatoes, onion, peppers and salt in large bowl. Cover and let stand overnight at room temperature. Drain well.

Combine vinegar, water, sugar and pickling spices (tied in cheesecloth bag) in large 5-quart kettle. Bring to boiling; add vegetables; return to boiling. Simmer 30 minutes, stirring occasionally. Remove spice bag.

Immediately ladle into 8 hot pint jars, filling to within 1/4" of jar top. Wipe jar rim; adjust lids.

Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing types. Makes 8 pints.

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