7 lbs. ripe tomatoes, peeled and chopped fine
7 lg. onions, chopped
3 c. chopped celery
1/2 c. pickling salt

Chop by hand or in food processor. Mix all and let set overnight.

In the morning, drain very well 2-3 hours. Add 2 or 3 green peppers, chopped fine, 1 1/2 tablespoon mustard seed, 1 1/2 cups sugar and 2 cups vinegar. Mix well and store in covered container in refrigerator. Makes 5 quarts (ice cream pail). Keeps in refrigerator for up to 1 year.