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Higdon Cold Pickle

Chop four quarts of green tomatoes, six onions and six green peppers, salt well and let them stand overnight in a stone crock. In the morning drain dry and measure. To each four quarts add a tablespoonful of pepper, allspice, and cloves, and a half pound of mustard seed. Put back in the stone crock and cover with cider vinegar. Put on the jar cover and let stand for a month before using.