1 peck green tomatoes
2 c. onions
1 c. salt
4 green peppers
2 c. white sugar
3 c. cider vinegar
1 box mixed (whole) pickling spices

Thinly slice tomatoes, chop onions or slice and cut pepper in small pieces. Two red peppers can be substituted for 2 green for color. Sprinkle alternate layers of tomato, peppers and onion with 1 cup salt. Let stand overnight. Drain and rinse twice.

Put in large kettle and add 2 cups white sugar, 3 cups cider vinegar and 1 box of mixed (whole) pickling spices. Bring slowly to a boil. Let simmer about 30 minutes until onion and tomato are clear. Pack in hot sterilized jars and seal. These pickles are specially good with roast beef or meat loaf or chicken and dumplings.