16 med. green tomatoes, chopped
3 med. sweet red peppers, chopped
3 med. green peppers, chopped
3 lg. onions, chopped
1/3 c. salt
2 c. light brown sugar
2 c. cider vinegar
1 c. water
2 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. pickling spice

Chop vegetables; sprinkle with salt and let stand overnight. Drain and rinse with cold water. In large pot, combine brown sugar, vinegar, and water. Place spices in cheese cloth bag and place in pot. Bring to boil and boil approximately 15 minutes. Place vegetables in pan and bring to boil. Turn flame down and simmer 15 minutes, stirring occasionally. Immediately ladle into hot sterilized pint jars, leaving 1/4 inch head space. Cover as directed. Process in boiling water according to manufacturer's directions for 10 minutes. Makes 8 pints.