8 qts. (1 peck) green tomatoes, sliced
1 dozen sweet green peppers, sliced
1 dozen medium onions, sliced
1 or 2 hot green peppers, sliced (or some sm. red ones)
2 tsp. ground cloves
1 tsp. allspice, ground
1/2 box pickling spices
1 tsp. mustard seed
2 sticks cinnamon
2 tsp. celery seed
2 qts. vinegar
2 1/2 lbs. brown sugar

Slice tomatoes, peppers, and onions. Cover with water and 1 pint of salt. Let stand overnight. Drain a few at a time in colander. Boil vinegar, spices, and sugar. Add vegetables and cook until tender (not mushy). Let stand overnight and taste for salt and sugar. Reheat and seal in jars.