2 gal. green tomatoes
8 lg. onions
10 green bell peppers
3 tbsp. salt
6 hot peppers
1 qt. vinegar
1 tbsp. cinnamon
1 tbsp. allspice
1/4 tsp. cloves
3 tbsp. dry mustard
Few bay leaves
1 3/4 c. sugar

Chop tomatoes, onions and peppers. Mix together and cover with salt; let stand overnight.

Drain and add hot peppers (which have been chopped), vinegar and spices (spices are to be tied up in a cloth bag), put bag in mixture; add sugar.

Allow to boil until tender (about 15 minutes); remove cloth spice bag.

Pack tightly into clean hot pint jars. Adjust jar lids. Process in boiling water for 5 minutes. (Start to count time after water in canner starts to boil.)