Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
4 lbs green tomatoes, washed and drained
6 medium sized onions, wahed, peeled, and sliced
1/2 cp salt
2 small green peppers, washed, seeds and finers removed, chopped
2 cps sugar
1 pint cider vinegar
2 tbsp celery seeds
2 tbsp mustard seeds
1 tbsp whole cloves
1 tsp peppercorns
2 (two-inch) sticks cinnamon, broken
1 - Slice tomatoes very thin.
2 - Place layers of tomatoes and onions, sprinkled with salt in a large bowl.
3 - Cover and let stand in cool place overnight.
4 - Drain and rinse well with cold water.
5 - Drain and pour into agate or enamel kettle.
6 - Add peppers to kettle, with sugar, vinegar, celery and mustard seeds.
7 - Tie remaining spices in small cheesecloth bag; add to kettle.
8 - Stir with wooden or enamel spoon until sugar dissolves.
9 - Bring to boiling, and boil rapidly 15 minutes.
10 - Remove spice bag.
11 - Spoon pickle ito hot sterile glass jars and seal.
12 - let stand several weeks before using.