3 qts. chopped peeled tomatoes
3 c. chopped celery
2 c. chopped onion
1 c. green pepper, diced
1/4 c. canning salt
1 c. white vinegar
1 c. white sugar
1 tbsp. brown sugar
1 1/2 tsp. crushed red pepper
1 1/2 tsp. mixed pickling spice

Tie crushed red pepper and pickling spice in a spice bag. Combine first 5 ingredients; let stand overnight. Then drain but do not press vegetables.

Place in large kettle and add sugar, brown sugar, vinegar, and spices tied in spice bag. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Remove spice bag and put into hot sterilized pint jars. Seal and process in boiling water bath for 10 minutes. Makes about 5 pints.