2 to 3 sweet green peppers
12 lbs. green tomatoes
4 onions
1 c. salt
3 qts. vinegar
4 c. sugar
1 tsp. ground ginger
1 tsp. cinnamon
2 tbsp. mustard seed

Remove seeds from peppers. Chop vegetables very fine. Arrange vegetables in layers, sprinkling each layer with salt and let stand overnight. Drain and add remaining ingredients. Cook until tender. Pour into hot, sterilized jars and seal. Makes 12 pints.