1 pkg. green tomatoes
8 red peppers
8 green peppers
8 onions
1/4 c. salt
1 qt. vinegar
7 c. white sugar
2 tbsp. whole cloves
2 tbsp. whole allspice
2 tbsp. celery seed
2 tbsp. mustard seed

Grind all and add 1/4 salt and let stand all night, then cook in this salt brine 2 minutes and drain.

Boil vinegar, white sugar, whole cloves, and allspice. Strain to remove spice. Put vinegar over the chopped pickle and add the celery seed and mustard seed. Let come to a good boil and seal. Makes about 11 or 12 pints.