30 sm. green tomatoes
20 sm. onions
5 lg. sweet red peppers
3 lg. sweet yellow peppers
12 sm. green sweet peppers
6 yellow hot peppers
5 c. vinegar
5 c. sugar
1/2 c. brown sugar
2 tbsp. ground allspice
2 tbsp. ground cloves
2 tbsp. ground turmeric
2 tbsp. Kosher salt
3 tbsp. mixed pickling spice
3 tbsp. (rounded) cornstarch (mixed with sm. amount of vinegar)

Grind vegetables and mix together. Sprinkle kosher salt over top and let stand overnight. Drain. Mix all but small amount vinegar (reserve small amount to mix with the cornstarch) with sugars and spices. Mix the small amount of vinegar which was reserved with the cornstarch. Mix well in the spice, sugar and vinegar mixture. Bring to a boil. Add the vegetables, boil 10 minutes. Pack into sterilized jars. (Makes 12 pints.) Seal.