6 1/2 lb. red tomatoes
6 1/2 lb. green tomatoes
12 red peppers
12 green peppers
2-3 hot peppers
12 sm. onions
3/4 c. salt
2 qt. vinegar
3 lb. brown sugar
1 tbsp. whole mustard
1 tbsp. whole cloves
1 stick cinnamon

Put first 6 ingredients through food chopper. Add salt and let stand overnight. In the morning, drain well. Make syrup of vinegar and brown sugar. Tie mustard, cloves, and cinnamon in a bag. Add all to syrup and bring to a boil. Add vegetables and simmer 35 minutes. Seal in hot sterilized jars. Makes 10 pints.