1 qt. chopped green tomatoes
2 sweet green peppers, chopped
2 sweet red peppers, chopped
2 lg. mild onions, chopped
1/2 c. salt
2 c. cider vinegar
2 1/4 c. firmly packed brown sugar (dark)
2 tbsp. mixed pickling spice or prepared mustard

Mix vegetables and salt and let stand overnight. Drain and press out liquid. Add vinegar and sugar. Tie spice in a cheesecloth bag and add to mixture. Bring to boil and simmer until mixture is clear and slightly thickened. Pour to overflowing in hot sterilized jars and seal. Makes about 3 pints.