4 lb. green tomatoes
4 lb. ripe tomatoes, peeled
4 med. onions, peeled
3 med. sweet red peppers, seeded
3 med. green bell peppers, seeded
1 lg. cucumber
7 c. chopped celery
2/3 c. salt
3 pt. vinegar
3 lb. brown sugar
1 tsp. dry mustard
1 tsp. white pepper

Coarsely chop all vegetables, sprinkle with salt and let stand 12 hours or overnight. Drain well, discard liquid and add remaining ingredients. Bring to a boil and simmer slowly about 30 minutes, stirring occasionally. Pour into hot jars; adjust lids at once. Process in boiling water bath for 5 minutes. Makes 6 pints.