(My Favourite) Green Tomato Pickles - cooking recipe

Ingredients

30 green tomatoes (about 7-1/2 lbs.)
6 onions, large
3/4 cup pickling salt
1 tablespoon mustard seeds
1 tablespoon allspice, whole
1 tablespoon celery seed
1 tablespoon whole clove
1 tablespoon dry mustard
1 tablespoon peppercorn, whole
1/2 lemon
2 red sweet peppers
2 1/2 cups brown sugar
3 cups white vinegar

Preparation

Slice tomatoes and onions very thin. Layer them in a large bowl (I use a really clean small plastic pail), sprinkling salt between the layers. Let stand overnight.
In the morning, drain in a colander, letting cold water run through the vegetables for a few minutes, then drain well again.
Into a large saucepan (I use a roaster) measure sugar and vinegar.
Tie all spices loosely in a cheesecloth and add to vinegar mixture. Bring to a boil and add tomatoes, onions and lemon (lemon should be very, very thinly sliced).
Remove stem and seed cores from peppers, slice thinly and add to mixture.
Reduce heat and simmer, uncovered, for 30 minutes (or to desired consistency), stirring occasionally to prevent sticking; remove spice bag.
Pack pickles in sterilized jars and seal.
Enjoy.