5 to 8 pt. jars, sterilized
12 lg. peppers
3 tbsp. salt
6 lg. tomatoes
2 lg. onions
3 c. sugar
1 c. cider vinegar
2 tbsp. pickling spice

Seed and chop peppers (should amount to 9 cups). Put in large bowl (preferably glass) in layers - salt each layer. Let stand at room temperature 3 hours. Stir now and then. Put in colander and drain until liquid disappears. Peel and chop tomatoes and onions; add to peppers in large kettle. Stir in sugar and vinegar. Tie pickling spice in small piece of cheesecloth. Put in kettle. Bring all to boil. Boil hard about 1/2 hour, stirring often. Simmer next 1/2 hour with cover on, stirring now and then. Remove spice bag. Put in jars and seal.