Instructions: Thinly slice tomatoes and onions. Sprinkle 1/2 cup salt over them and let stand overnight in a crock or enamel vessel. Next morning, freshen in cold water for 1 hour.

Tie the black pepper, cloves, allspice, celery seeds, mustard seeds, and ground mustard in a cheesecloth bag. Slice the lemon and chop 2 pepper pods very fine. Drain tomatoes and onions well. Add all seasoning except 1 pepper pod to the vinegar and sugar; then add tomatoes and onions. Cook for 30 minutes, stirring gently at intervals to prevent burning. Remove spice bag.

Pack in jars and garnish with slender strips of the red pepper, placing vertically on the side of jars half-way from top to bottom. Leave 1/2-inch headspace. Adjust lids. Process 15 minutes in boiling water. Remove jars; cool and store.

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