Method. Take one peck of sound green tomatoes, wash and slice them but do not peel, and put into a jar in layers with a slight sprinkling of salt between. After letting them stand over night drain off the liquor. Have two dozen medium-sized onions peeled and sliced and three red and three green peppers chopped fine. Make spiced vinegar by boiling for half an hour a quart of vinegar with whole mixed spices. Place in a porcelain kettle some of the sliced tomatoes, then some of the sliced onions and chopped peppers, shaking in some black pepper (using in all two tablespoons); over this pour some of the spiced vinegar. Repeat this process until the kettle is full, cover with cold pure cider vinegar, and cook until tender but not soft.