7 1/2 lbs. green tomatoes
6 good sized onions
3/4 c. pickling salt
1/2 lemon
2 sweet red peppers
2 1/2 c. brown sugar
3 c. white vinegar (5% acidity)
1 tbsp. celery seed
1 tbsp. whole allspice
1 tbsp. mustard seed
1 tbsp. whole cloves
1 tbsp. dry mustard
1 tbsp. peppercorns

Slice tomatoes, crossways. Slice onions into thin rings. Sprinkle salt over alternate layers of tomatoes and onions in earthenware dish. Let stand overnight, 60 degrees. Drain off brine. Rinse vegetables in cold water; drain. Slice lemon thinly (no seeds). Wash peppers, slice thinly crossways. Tie all spices in double cheesecloth, add bag and sugar to vinegar. Bring to boil. Add tomatoes, onions, lemon and peppers. Cook 30 minutes, stirring gently. Remove spice bag. Pack pickles in hot jars and cover with hot liquid, with 1/2" headroom. Adjust lids. Process 212 degree bath for 10 minutes. Yield: 6 pints.