Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ | Peck ripe tomatoes |
| 12 | Sweet peppers - 1/2 green, 1/2 red |
| 6 cups | Brown sugar |
| 1 teaspoon | Mustard |
| 1 tablespoon | Broken stick cinnamon |
| 1 tablespoon | Allspice |
| ½ | Peck green tomatoes |
| 12 smalls | Onions |
| 2 | Or 3 stalks celery |
| 2 quarts | Vinegar |
| 1 tablespoon | Cloves |
| ¼ teaspoon | Mace |
| 1 cup | Salt |
Chop tomatoes, peppers, onions, and celery, coarsely. Add salt, and allow to stand overnight. Drain. Heat vinegar to boiling. Add sugar, mustard, and spices. (Do not put spices in a bag.). Add chopped vegetables to boiling vinegar. Stir until well blended.
Simmer briskly ½ hour. Florence Taft Eaton, Concord, MA.