Green Tomato Pickles

If I'm lucky enough to have any green tomatoes left on the vines when we have our first frost of the year, this is what I make and can.  These are very good with fried fish.

1 gallon green tomatoes(16 cups)
6 onions
1/2 c. salt(canning salt or non-iodized)
3 c. vinegar
3 c. brown sugar
1 1/4 c. white sugar
3 red sweet peppers
3 green sweet peppers
(I usually just use all green)
1 T. whole cloves
1 T. ground mustard
1 T. mustard seed
1 T. celery seed
2 T. mixed pickling spices

Cut tomatoes into cubes, chop onions and peppers. Sprinkle with 1/2 c. salt and let stand overnight(use stainless steel or ceramic or crockery for this step...no plastic).
Wash and drain. Mix whole cloves, ground mustard, mustard seed, celery seed, mixed pickle spices and pieces of hot pepper and tie in a cheesecloth bag. Heat vinegar, sugar and spices that have been tied in bag. Add drained tomatoes, onions and peppers. Cook until tender(it doesn't take long). Put into sterilized jars and seal. Process in water bath for 3-4 minutes. Yield: 6 pints(16 1/2-pints)