4 qt Green tomatoes, chopped,

           - unpeeled
      1 qt Onions finely chopped

      2 c  Bell pepper, chopped

    1/2 c  Hot peppers, chopped

  2 1/2 c  White vinegar

    1/4 c  Pickling salt (not iodized)

      1 ts Pickling spices

      4 c  White vinegar

  After vegetables are chopped, drain off liquid and discard.  Combine
  ingredients in a dutch oven, bring to a boil and boil 20 minutes. Pour into
  hot sterilized pint jars.  Leave 1/2-inch at top of jar. Put on hot lids
  and rings.  Process 10 minutes in boiling water bath.