3 qts. (6 lbs.) ripe tomatoes
2 c. finely chopped onion
1/2 c. finely chopped green pepper
1/2 c. finely chopped sweet pepper
1 sm. finely chopped hot pepper
1 c. finely chopped celery
1/4 c. pickling salt
2 c. white sugar
1 c. vinegar
1 tsp. pickling spice

Scald and peel tomatoes. Chop fine. Combine all vegetables in a large bowl. Pour salt over top and stir to combine. Let stand 2 hours or longer. Drain, pressing to remove all moisture.