18 ripe tomatoes
18 green tomatoes
18 med. onions
9 green peppers
1 1/2 tsp. ground cloves
9 c. brown sugar
1 qt. vinegar
1 c. salt
1 1/2 tsp. cinnamon

Chop vegetables, sprinkle with salt and let stand overnight. Drain well. Add sugar, vinegar and spices. Cook slowly 1 hour. Seal in sterilized jars.