4 qts. (7 lbs.) green tomatoes
1/2 c. salt
6 med. size white onions
2 green peppers
3 c. sugar, white or brown
2 sticks cinnamon
1 qt. vinegar
1/2 tbsp. whole cloves
2 tbsp. celery seed
2 tbsp. mustard seed
2 tbsp. peppercorns

Wash the tomatoes; cut out the stem ends; slice, sprinkle with the salt and let stand overnight. Drain and rinse the tomatoes thoroughly with water. Wash and peel the onions and slice thin. Wash the peppers; remove the stem, core and seeds, and chop fine. Tie the spice in a piece of clean muslin, allowing room for swelling.

Put the sugar, the vinegar, and the spice bag in a saucepan; stir until the sugar is dissolved; add the vegetables; simmer for an hour or more. Pack in hot, sterilized jars; seal immediately. This recipe will fill about 5 pint jars.