6 qt. green tomatoes, quartered
1 c. red bell peppers, sliced
3/4 c. pickling salt
2 qt. onions, chopped
1 c. jalapeno peppers, chopped

Sprinkle salt over vegetables and let set overnight; drain well. Bring to a boil: 1 tsp. mustard seed 1/2 gallon white vinegar

Add vegetables to boiling liquid and cook until vegetables change color. Put into jars and seal.