Categories: Relishes, Vegetables, Preserve 
      Yield: 4 servings 
  
      6 lb Green Tomatoes                      3 ea Med. Onions 
      4 tb Pickling Salt                       5 ea Thin Slices Lemon 
    3/4 c  Sweet Red Pepper *              1 1/2 c  Brown Sugar 
  1 1/2 c  Vinegar                             2 ts White Peppercorns 
      2 ts Whole Allspice                      2 ts Whole Cloves 
      2 ts Celery Seeds                        2 ts Mustard Seeds 
      2 ts Dry Mustard                     
  
  *   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.