Categories: Relishes, Vegetables, Preserve 
      Yield: 4 servings 
  
      6 lb Green Tomatoes                      2 ts White Peppercorns 
      3 ea Med. Onions                         2 ts Whole Allspice 
      4 tb Pickling Salt                       2 ts Whole Cloves 
      5 ea Thin Slices Lemon                   2 ts Celery Seeds 
    3/4 c  Sweet Red Pepper *                  2 ts Mustard Seeds 
  1 1/2 c  Brown Sugar                         2 ts Dry Mustard 
  1 1/2 c  Vinegar                         
  
  *   Fresh red sweet pepper should be finely chopped. 
  ~------------------------------------------------------------------------- 
  Wash and core the tomatoes; peel the onions.  Slice the tomatoes and 
  onions thinly, mix with the salt and let stand overnight.  In the morning 
  drain thoroughly.  Put the tomatoes and onions in a large kettle and add 
  the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied 
  in a bag.  Bring to a boil and cook for about 30 minutes or until slightly 
  thickened, stirring occasionally.  Discard the spice bag and turn the 
  relish into hot jars.  Seal at once. 
  Makes 4 Quarts.