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• 6 pounds green tomatoes, cored and sliced
• 3 medium onions, sliced
• 4 tablespoons pickling salt
• 5 thin lemon slices
• 3/4 cup fresh sweet red pepper (red bell pepper)
• 1-1/2 cups brown sugar
• 1-1/2 cups apple cider vinegar
• 2 teaspoons white peppercorns
• 2 teaspoons whole allspice
• 2 teaspoons whole cloves
• 2 teaspoons celery seed
• 2 teaspoons mustard seed
• 2 teaspoons dry mustard

Mix sliced tomatoes and onions with the salt and let stand overnight. In the morning drain thoroughly. Put vegetables in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a cheesecloth bag.

Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 quarts.

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