24 green tomatoes
4 green peppers
2 red peppers
8 lg. onions
3 tbsp. celery seed
4 c. sugar
4 c. vinegar
4 tbsp. salt

Grind vegetables and let drain overnight in colander with salt sprinkled on top. Combine vinegar, sugar and celery seed. Bring to boil. Add vegetables and cook over low heat 20 minutes. Yield - 7 pints.

Mix with mayonnaise for tartar sauce to serve with fish.