3 green peppers
12 lbs. green tomatoes
4 onions
1 c. salt
2 qts. vinegar
2 tbsp. mustard seed
7 c. sugar
3 tsp. ginger
3 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice

Remove seeds from pepper. Chop or grind all vegetables. Arrange in layers in large pan. Sprinkle with salt. Let stand overnight. Drain and add remaining ingredients. Cook until tender. Stir occasionally. Pour into hot sterilized jars and seal.