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Spanish Pickles

1 peck green tomatoes, thinly sliced 4 onions, thinly sliced 1 cup salt 1½ oz. cloves 1½ oz. allspice berries 1½ oz. peppercorns 1½ cup brown mustard seed 1 lb. brown sugar 4 green peppers, finely chopped Cider vinegar Sprinkle alternate layers of tomatoes and onions with salt, and let stand over night. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour.