4 lbs. green tomatoes, chopped (Abt. 8 cups).
1/4 cup salt
1 tsp. ground pepper
1 1/2 tsp. dry mustard
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1 1/2 tsp. powdered cloves
1/4 cup mustard seed
1 quart cider vinegar
1 cup light-brown sugar
2 sweet red or green bell peppers, chopped
1 onion, chopped

Mix the tomatoes with the salt, cover and let stand overnight or for 24 hours. Wash in cold water and drain.

Mix the remaining ingredients in a pot, add the tomatoes and bring to a boil. Cook gently for about 15 minutes. Spoon into hot, sterilized jars, leaving a 1/8 inch head space and seal.

If you wish you can process in a boiling water bath for 10 minutes.