1 qt. chopped ripe tomatoes
1 red pepper
1 stick celery
2 tsp. salt
1 green pepper
1 onion
1 c. sugar
1 c. vinegar
1 tsp. mustard seed

Chop all vegetables and add salt. Mix and let stand overnight. Drain well. Dissolve sugar vinegar and add mustard seed. Pour over vegetables. Put in jars with tight lid. Refrigerate. Keeps 3 months.