24 green tomatoes
12 red tomatoes
12 onions
1 lg. stalk celery
1 lg. cabbage
6 green peppers
1 hot red pepper or 1 sweet red pepper
1/2 c. salt

Chop fine all of the above ingredients, or run through a blender with water, then drain. Add the salt and let stand overnight, then add: 1 qt. vinegar 1/2 tsp. ground cloves 1/2 tsp. cinnamon 3 tbsp. mustard seed

Cook for 4 minutes. Place mixture in sterilized jars, add seals, and put in water bath for 15 minutes. Time starts when canned has reached boiling point.