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Green Tomato Sweet Pickles

I peck green tomatoes I cup salt 2 quarts boiling water I quart vinegar I gallon cider vinegar 3 pounds brown sugar 2 green pepper pods 3 red pepper pods I tablespoonful white mustard seed I cup cinnamon bark, mace blades, cloves, horseradish, celery seed, cardamon seed, etc., mixed to taste Remove and discard a thin slice from the blossom and stem ends of each tomato; cut the rest of the tomato in thin slices and sprinkle with the salt, then set aside over night. In the morning, drain, add the boiling water and vinegar, and boil fifteen minutes; then drain again. The next morning cook together, ten minutes, the gallon of vinegar, sugar, the peppers cut in narrow shreds, and the seeds and spices tied in a bag.

Add the tomatoes and let simmer one hour, stirring occasionally. Store in fruit jars. The syrup should cover the tomatoes.