Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 quart | Ripe tomatoes |
| 6 smalls | Onions |
| 2 | Green peppers |
| 1 quart | Green tomatoes |
| 3 | Red peppers |
| ½ cup | Salt |
| 2 cups | Vinegar |
| 2 cups | Sugar |
Chop green tomatoes. Add salt. Allow to stand overnight. Drain.
Chop ripe tomatoes, onions, and peppers. Add to green tomatoes. Add vinegar and sugar. Heat to boiling. Simmer ½ hour, stirring frequently. Florence Taft Eaton, Concord, MA.