24 med. green tomatoes
6 c. finely shredded green cabbage
3 c. chopped onions
1 c. diced celery
1 c. diced green pepper
1/2 c. diced sweet red pepper
3/4 c. salt
2 1/2 c. white vinegar
1 c. water
4 c. sugar
2 tbsp. celery seed and mustard seed
1 tsp. pepper

Wash and stem tomatoes, cut in very thin slices, about 5 quarts. Make alternate layers of tomatoes, cabbage, onions, celery, peppers and salt in large bowl. Cover and let stand overnight in cool place. Next morning, drain vegetables well. Place in large kettle.

Heat remaining ingredients in medium pan. Pour hot vinegar over drained vegetables. Cover, bring to boil, cook 15-20 minutes. Stir occasionally. Fill in hot sterilized jars, seal, cool. Store in cool place.