1 1/2 lb. green tomatoes
1 1/2 lb. onions
4 green bell peppers
1 red pepper
1 tbsp. celery seed
1 tbsp. mustard seed
1 tsp. pickle seasoning
1-2 allspice berries, if desired
1 tbsp. salt
3 c. sugar
3 c. vinegar

Tie seeds and spices in a small cloth bag. Chop all the vegetables coarsely. Add salt, sugar, vinegar, and the spice bag. Boil one hour on medium heat (slow boil). Pack in hot jars and seal. If you want to keep the pickle more than a year, boil sealed jars in canner for 10 minutes. Makes 5-6 pints.