10 lbs. green tomatoes
3 to 4 lbs. onions
4 to 8 peppers, red if obtainable
4 c. white sugar
4 c. cider vinegar
1/2 tsp. turmeric
1/2 tsp. ground cloves
2 tbsp. mustard seed
1 tbsp. celery seed
1/2 tsp. dried crushed, hot red peppers, Italian style

First 3 ingredients may be chopped in food process machine or put through meat grinder, three spokes. Layer in large bowl, using 3/4 cup salt. Cover with ice cubes (couple of trays). Put weight on top and let stand at least 3 hours. Could be overnight. Drain thoroughly.

Combine remaining ingredients in large pan and cook over low heat to taste. Add well drained vegetables and bring to slow boil. Do not boil. Remove from stove and put in hot jars. Yield: 9-10 pints.

Note: Well worth the effort. Excellent use of home garden produce.