Thinly slice tomatoes and onions. Sprinkle salt over vegetables in layers and let stand overnight. Next day drain thoroughly, rinse in cold water and drain again. Tie all spices loosely in a cheesecloth bag. Slice lemon thinly. Remove stem, seed and cores from peppers; cut peppers into thin slices. Add spice bag and sugar to vinegar in a large Dutch oven. Bring to a boil, then add tomato-onion mixture, lemon slices and pepper strips. Cook for half-hour, stirring frequently to prevent sticking. (Adjust heat to prevent sticking.) Remove spice bag. Pack pickles into clean, hot sterilized preserving jars to 1/8-inch from sealing edge. Seal with metal lid and sealing band. MAKES ABOUT 6 PINTS. Posted to MM-Recipes Digest V4 #258 by "Johanne Alton Alton" on Oct 1, 1995