1 pk. or peck green tomatoes
16 med. onions
16 hot peppers
1/2 c. salt
8 c. sugar
2 sm. jars prepared mustard
1 qt. vinegar
2 tbsp. cornstarch mixed in a little water

Grind the first three ingredients. Add 1/2 cup salt, put in crock and let sit overnight. In morning drain for three hours. Add remaining ingredients and cook for 15 minutes. Seal in hot jars.