12 large peppers (green and red)
12 large onions
12 large green tomatoes

Grind and soak in 1/2 cup salt at least 4 hours. Drain well. Cook 1 quart vinegar, 1 teaspoon dry mustard, 1 teaspoon allspice and 6 cups sugar. Bring to a boil and add vegetables. Boil 10 minutes. Seal. Makes about 7 pints.