Slice tomatoes and onions, sprinkle with salt and let stand overnight. Rinse well in cold water; add peppers.

To the vinegar, add spices (tied in a cheesecloth bag) and sugar. Mix with vegetables and cook over low heat (or in a Crock-Pot) for about 2 hours. Remove spice bag.

Put vegetables into clean jars and cover with hot vinegar, leaving 1/4 inch headspace. Adjust and seal lids. Process in boiling water bath for 10 minutes.

Makes five or six 1 pint jars, depending on size of vegetables used.