Directions:
Slice one peck of green tomatoes, and four green peppers; place in a stone jar in layers, sprinkling each layer thickly with salt; cover with boiling water; let stand over night; drain in the morning through a colander, and add four large onions sliced, with an ounce of whole cloves, one ounce of cinnamon, two pounds of brown sugar. Place all together in a preserving kettle; nearly cover with vinegar; boil slow until tender. Set away in a jar. Next day, if the syrup seems thin, drain off, and boil down. Cover top of jar with a cloth before setting away.