Diane Watkins8 quarts green tomatoes
Salt to taste
2 quarts sweet green and red peppers
2 quarts onions, chopped
2 large cabbages
1/4 cup white mustard seed
2 Tablespoons allspice
2 Tablespoons celery seed
2 Tablespoons ground cloves
1 small box dry mustard
1 pound brown sugar
3 to 4 cups sugar
1 jar pimentos, chopped
1 small hot pepper, chopped
1/2 gallon vinegar
jars, lids, and rings
1. Cut tomatoes in halves. Sprinkle with salt. Place salted tomatoes in layers; let stand overnight.
2. Drain well. Grind tomatoes, sweet peppers, onions and cabbages coarsely (can do in food processer). Place in large kettle with remaining ingredients. Bring to a boil and boil for 4 minutes.
4. Meanwhile prepare the Jars by cleaning and covering with boiling water. Bring to a boil, then keep hot until ready to fill.
5. Put in sterile jars and seal while still hot. Hand tighten lid.
6 . Process in hot water bath for 10 minutes to complete seal.