Ingredients

• 15 pounds green tomatoes
• 2 1/2 pounds onions, peeled and coarsely chopped
• 1 cup salt
• 6 cups brown sugar
• 4 green peppers, seeded and chopped
• 1/3 cup celery seed
• 1/3 cup mustard seed
• 1 tablespoon whole cloves
• 4 sticks cinnamon
• 2 tablespoons whole allspice
• cider vinegar

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Instructions

1. Remove the stem end of the tomatoes. Cut tomatoes into fine dice. Alternate layers of tomatoes and onions in a large pot or bowl, sprinkling each layer with salt. Leave overnight.
2. The next day, drain off juices and place in a large preserving kettle. Add sugar, green peppers, celery seed and mustard seed. Tie the cloves, cinnamon and allspice in a cheesecloth bag and add to the pot. Pour in cider vinegar to cover and bring to a boil. Turn down heat and simmer for 2 1/2 hours. Remove from heat and discard cheesecloth bag. Pour relish into hot, sterilized preserving jars, cover and seal.