2 lbs. onions
3 green peppers
3 red sweet peppers
1 tbsp. mustard seed
1 tbsp. celery seed
3/4 c. salt
4 qts. green tomatoes
3 sticks cinnamon
2 tsp. whole cloves
1 qt. cider vinegar
5 c. sugar

Use food chopper - chop tomatoes. Add pickling salt and let stand for 4 hours or overnight (pour off brine and rinse). Add rest of ingredients and slowly bring to a boil. Tie cinnamon sticks and whole cloves in little bag and remove when finished cooking. Cook 25 minutes. Put in sterile jars and seal.