12 lg. ripe tomatoes
12 lg. green tomatoes
6 lg. onions
3 red peppers
1/4 c. salt
1 qt. vinegar
4 c. sugar
1 tbsp. pickling spices

Grind and cook for 15 minutes, drain. In large kettle, add vinegar, sugar and the pickling spices tied in cheesecloth bag. Cook 15 minutes, add vegetable mixture. Cook 15 minutes more. Seal in pint jars. Process in water bath 10 minutes.