Chop 1 gallon green tomatoes and sprinkle with 3/4 cup salt. Cover and let set overnight.

Next day drain thoroughly and add: 4 red peppers 2 med. onions

Add: 2 c. sugar 1/4 c. mustard seeds 1/2 c. pickling spices (tied in cloth)

Cook slowly for 30 to 40 minutes. Put in hot sterilized jars. Makes 8 to 10 pints.