1 peck (5 pounds) green tomatoes sliced 1/4 inch thick. Sprinkle layers with salt, press down and let stand overnight. In the morning drain in a large kettle. Put 1/2 quart vinegar, 3 pounds brown sugar, 4 hot peppers, 4 sweet green peppers, chopped, 1 quart onions, sliced, 1 tablespoon cinnamon, 1 ground cloves tied in muslin bag. Boil 15 minutes then add tomatoes and cook slowly for 3 hours. Remove spice bag. Pack in sealed jars.