24    Long Hot Peppers
12    Ripe Tomatoes
4 c  Vinegar
1 c  Sugar
1 tb Pickling Salt
2 tb Mixed Pickling Spices

Wash and drain the vegetables. Seed and chop the peppers; core and chop
the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to
a boil, and boil until vegetables are soft. Press the mixture through a
fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil
until the sauce is thick. Add the remaining vinegar continue to boil for
about 15 minutes or until the sauce is the desired consistency. Discard the
spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints