1/2 peck green tomatoes
1 qt. onions
2 red peppers
4 green peppers
3 c. brown sugar
1 oz. mustard seed
1 oz. celery seed
Vinegar (see directions)

Slice tomatoes and onions thin. Sprinkle with 1 (scant) cup of salt and let stand overnight. In the morning, drain and rinse off the salt. Remove the seeds from peppers and chop peppers. Put all in a kettle and just cover with vinegar. Add spice bag containing 12 whole cloves, handful stick cinnamon and teaspoon allspice and cook until vegetables are soft. Remove bag, add sugar, mustard seed, celery seed and cook 10 minutes more. Seal in jars.