1 gal. green tomatoes
2 med. onions
4 lg. green peppers
2 lg. red peppers
1/2 c. salt
1 tsp. mixed pickling spices
3 c. vinegar
1 c. water
2 c. sugar

Wash, chop and mix vegetables, peeling onions and discarding pepper seeds. Add salt and let stand for several hours or overnight. Drain liquid and discard.

Tie spices in a cheesecloth bag; combine all ingredients and simmer 30 minutes. Ladle boiling hot mixture into hot sterilized jars; seal at once. Makes 12 pints.