11 lb. green tomatoes, with skins, chopped
4 or 5 tart apples, with skins, chopped
4 or 5 onions, chopped
1 green pepper, chopped
3 1/2 c. cider vinegar
4 celery stalks with leaves, chopped
2 c. brown sugar
2 c. white sugar
2 tbsp. pickle spices
1 c. water
1/2 c. salt

Chop tomatoes into a pan and sprinkle with the salt. Hang tomatoes in cloth bag to drain juice overnight and discard juice.

Next day, add onions, celery, green peppers, sugar, apples, vinegar and water. Add pickling spices, in a cloth bag if you want to remove them; I just dump them in and leave them. Cook until vegetables try to stick on the bottom and it is thick and the water is gone. It takes about 2-3 hours. Seal in hot sterile jars, leaving no air on top. Yield: between 7 to 9 pints, depending on size of apples, onions, etc.