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Chopped Pickles

4 quarts chopped green tomatoes 34 cup salt 2 teaspoons pepper 3 teaspoons mustard 3 teaspoons cinnamon 3 teaspoons allspice 3 teaspoons cloves 1½ cup white mustard seed 4 green peppers, sliced 2 chopped onions 2 quarts vinegar Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boilingpoint; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling-point is reached. Store in a stone jar and keep in a cool place.