|Green tomatoes||2 Quart, peeled, chopped|
|Salt||1⁄2 Cup (8 tbs)|
|Finely chopped cabbage||3 Cup (48 tbs)|
|Vinegar||3 Cup (48 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Celery seed||1 1⁄2 Teaspoon|
|Mustard seed||1 1⁄2 Teaspoon|
|Whole cloves||1 Teaspoon|
|Cinnamon stick||1⁄4 Inch (Small Piece)|
Sprinkle tomatoes with salt; leave overnight.
Strain off liquid.
Put tomatoes into kettle.
Add cabbage and vinegar; boil gently 25 to 30 minutes.
Add onion, pepper, pimiento, sugar, celery seed, and mustard seed.
Add cloves and cinnamon tied loosely together in piece of cheesecloth.
Mix all well; cook over gentle heat until onion is tender and relish a good consistency.
Pack in hot sterilized jars; seal at once.