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Rummage Pickles

3 quarts green tomatoes I quart ripe tomatoes 3 small bunches celery 3 large onions 3 red peppers 3 green peppers I large ripe cucumber I quart small green cucumbers cup salt 3 pints vinegar 2 pounds brown sugar I teaspoonful mustard I teaspoonful pepper I tablespoonful cinnamon Chop the vegetables; sprinkle with the salt and let stand over night; in the morning, drain, add the other ingredients, and mix thoroughly; store without cooking in half-pint jars, so that only a small portion need be opened at a time. 2 quarts red tomatoes peck green tomatoes I head cabbage 15 white onions IO large green cucumbers