6 lbs. (22 med.) green tomatoes
3/4 lb. (1 pt.) sm. onions
6 green peppers, quartered lengthwise
1 1/2 qts. distilled white vinegar
3 to 4 tsp. celery seed
1 1/2 tsp. ground cinnamon
1/3 to 1/2 c. mustard seed
3 1/2 c. sugar
1/4 c. salt
1 1/2 tsp. ground allspice

Wash vegetables; put through food grinder, using medium blade. Drain, discarding liquid. Turn vegetables into large kettle; add 1 quart vinegar. Boil 30 minutes, stirring often. Drain vegetables, discarding liquid. Return vegetables to kettle. Add 1 pint vinegar, sugar, salt and spices. Simmer for 3 minutes. Continue simmering while quickly packing one hot, sterilized jar at a time. Fill to 1/8-inch from top. Seal each jar at once. Makes 6 to 7 pints.