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Pottsville Pickle

I quarts green tomatoes ½ quarts ripe tomatoes 2 onions 3 ripe peppers without the seeds Chop the vegetables; sprinkle with half a cup of salt and let stand over night. Drain and add one quart of vinegar, half a teaspoonful of cloves, half a teaspoonful of cinnamon, half a teaspoonful of mustard seed, and two cups of sugar. Cook until tomato is tender. 12 large onions 12 large green peppers