4 lbs. green tomatoes
1-2 green peppers, chopped
2 tbsp. each celery, mustard seed
1 tsp. whole black peppers
6 med. onions, sliced
2 c. sugar
1 tbsp. whole cloves
2 (3") sticks cinnamon
1/2 c. salt
2 c. vinegar

Slice tomatoes 1/4" thick. Place layers of tomatoes and onions in a large bowl, sprinkling each with salt; let stand overnight. Drain and rinse in cold water. Place in kettle and add green peppers, sugar, vinegar, celery and mustard seed. Tie cloves, whole black peppers and cinnamon in cheesecloth and add to mixture. Bring to a rapid boil, stirring and cook, stirring often, until thickened, about 20 minutes. Remove spice bag, pour into hot sterile jars and seal. Makes 3 1/2 pints.