4 lbs. green tomatoes
4 lbs. ripe tomatoes
3 onions, peeled
3 sweet red peppers, seeded
3 sweet green peppers, seeded
1 lg. cucumber
2 bunched celery
1/2 c. salt
6 c. cider vinegar
4 c. brown sugar
1 tsp. dry mustard
1/2 tsp. white pepper

Slice or chop the vegetables coarsely. Sprinkle them with the salt and let stand for 12 hours or overnight. Drain well and add vinegar, sugar, mustard and pepper. Bring the mixture to a boil and simmer for 30 minutes. Seal in hot jars.