1 gallon green tomatoes
2 med. onions, peeled
4 green peppers, discard seeds
2 red peppers, discard seeds
1/2 c. salt
1 tsp. mixed pickling spices
3 c. vinegar
1 c. water
2 c. sugar

Wash vegetables; chop fine, or put through food grinder. Mix vegetables well, put into stainless steel, ceramic, or glass bowl or pan. Add salt and let stand overnight. Drain liquid, discard.

Tie spices in a clean, white cloth and put with vegetables; combine all other ingredients and simmer for 30 minutes. (If there is too much liquid, simmer longer to boil down the liquid.) Adjust for seasonings. Ladle boiling hot mixture into hot, sterilized jars; adjust lids at once. Process in boiling water 5 minutes. Makes 12 pints.