Source:

Teri Shute

Serves/Makes:4 pints

Ingredients

• 4 lbs (1.8 kg). green tomatoes, chopped (8 cups)
• 1/4 cup (60 ml) salt
• 1 tsp (5 ml). freshly ground pepper
• 1-1/2 tsp (7 ml). dry mustard
• 1-1/2 tsp (7 ml). cinnamon
• 1/2 tsp (2 ml). allspice
• 1-1/2 tsp (7 ml). cloves
• 1/4 cup (60 ml) mustard seed
• 1 quart (950 ml) cider vinegar
• 1 cup (225 ml) light brown sugar
• 2 sweet red or green peppers, chopped
• 1 onion, chopped

Preparation

• Mix the tomatoes with the salt, cover and let stand overnight or for 24 hours.
• Wash in cold water and drain.
• Mix the remaining ingredients in a pot, add the tomatoes, and bring to a boil.
• Cook gently for about 15 minutes.
• Spoon into hot, sterilized jars, leaving 1/8 in. headspace, and seal.
• If you wish, process in a boiling-water bath for 10 min.

Comments

This is the closest recipe I could find to your request. I found it in a Fanny Farmer Cookbook. I hope it is what you are looking for.