1 peck green tomatoes (Canning kettle full for double recipe - 16 quarts)
6 green peppers
7 white onions
3 sm. cups salt (2 3/4 c.)
1 qt. cider vinegar

Grand tomatoes, peppers and onions. Add salt and let stand overnight. In morning drain very well. Then boil up cider vinegar and enough water to cover it. Bring to a boil. Drain overnight so it is very dry.

SYRUP
1 1/2 qt. cider vinegar
1 pt. water
8 1/2 c. white sugar
3 tsp. mustard seeds
1 oz. whole cloves
1 oz. stick cinnamon

Mix vinegar, water and white sugar. In cheese cloth bag, place all spices. Add drained vegetables and boil until thick. Then can.