4 qts. green tomatoes
2 green peppers, chopped fine
2 red peppers, chopped fine
1 bunch celery, cut fine
2/3 c. salt

Let stand overnight. Add 2 parts water, 1 part vinegar and boil 1/2 hour and drain. Add 1 cup prepared mustard and 1 quart salad dressing. Put in small jars and seal.