4 quarts chopped green tomatoes 3 teaspoons allspice 3/4 cup salt 3 teaspoons cloves
2 teaspoons pepper 1/2 cup white mustard seed
3 teaspoons mustard 4 green peppers, sliced
3 teaspoons cinnamon 2 chopped onions
2 quarts vinegar
Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling-point is reached. Store in a stone jar and keep in a cool place.