1 peck green tomatoes, thinly sliced 1/2 oz. peppercorns
1/2 cup brown mustard seed
4 onions, thinly sliced 1 lb. brown sugar
1 cup salt 4 green peppers, finely chopped 1/2 oz. cloves
1/2 oz. allspice berries Cider vinegar
Sprinkle alternate layers of tomatoes and onions with salt, and let stand overnight. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour.
