1 peck green (unripe) tomatoes
8 large onions, finely chopped
1 cup canning salt
2 quarts water
3 quarts vinegar, divided
1 lb sugar
8 green peppers
3 red peppers
1/2 lb white mustard seed
2 tbsp. black pepper
2 tbsp. cinnamon
1 tbsp. cloves
2 tbsp. ginger
1 tbsp. allspice
1/2 tbsp. cayenne pepper (or to taste)

Wash tomatoes and onions; peel onions. Coarsely chop by putting through the course blade of a meat grinder or food chopper. Transfer to a large enamel or stainless steel bowl. Stir in 1 cup canning salt, mixing well. Cover with cheesecloth and leave overnight.

The next morning, drain off all liquid that has accumulated.

Combine 2 quarts water and 1 quart vinegar. In a large, stainless steel pot, bring to a boil. Add vegetables; boil for 20 minutes.

Drain through a colander and return vegetables to pot (you can save the vinegar for use in marinades, salad dressings or some other purpose). Add 2 quarts and 1 lb. sugar to the vegetables. Stir. Add remaining ingredients. Bring to a boil again.

Ladle into hot 1/2 pint canning jars leaving 1/4-inch headspace. Wipe jar rim clean. Process in a boiling water bath for 10 minutes.

Submitted by: CM