14 lbs. (8 qts.) green tomatoes
1 bunch (2 qts.) celery
5 lbs. onions
6 red peppers
14 green peppers
3/4 c. salt
10 lbs. sugar
2 qts. vinegar
1 tsp. turmeric
4 oz. pickling spice

Chop and mix vegetables together with salt. Let stand for 4 hours. Put in pillow case and let drain 6 hours or overnight. Dissolve sugar in vinegar slowly on stove. Tie spices loosely in cloth bag. Mix all and cook, uncovered, 40 minutes. Place in sterilized jars and water bath 5 minutes. Makes 14 pints.