2 lbs. ripe tomatoes (8 or 9 med.)
2 lbs. green tomatoes (8 or 9 med.)
3 lg. sweet red peppers, seeded
2 lg. onions
1/2 c. pickling salt
2 c. sugar
2 c. cider vinegar
1/2 tsp. each mustard seed, ground cloves & ground cinnamon

Blanch tomatoes. Chop the ripe tomatoes coarsely. Put the green tomatoes, peppers and onions through a food chopper using a medium blade. Combine in a bowl with the ripe tomatoes and add salt, stirring thoroughly. Cover and let stand overnight.

The following day, drain the vegetables, put in a kettle and add remaining ingredients. Simmer about one hour, stirring occasionally. Pack into clean, dry hot half pint or pint canning jars, filling to 1/2" of the rims. Seal and process 5 minutes in a boiling water bath. Yield: 4 to 5 pints.