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UNCOOKED GREEN TOMATO RELISH 
1 peck green tomatoes, chopped fine
3/4 c. salt
2 c. finely chopped onions
3 green peppers, finely chopped
3 red peppers, finely chopped
2 tsp. celery seed
2 tsp. mustard seed
1 c. sugar
1 qt. vinegar

Sprinkle tomatoes with salt, mix well and let set overnight. Drain and squeeze out excess liquid. Add onions, green pepper and red peppers and mix well. Stir in celery seed and mustard seed. Mix in sugar and vinegar and combine thoroughly. Place in sterilized jars, cover tightly and refrigerate. Makes about 12 pints.
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