1 qt. green tomatoes
1 qt. red tomatoes
2 bunches celery
2 lg. onions
1 sm. head of cabbage
2 ripe cucumbers
2 red sweet peppers

Chop all together and add 1/2 cup salt; let stand overnight. Then add 2 pints vinegar, 2 pounds brown sugar, 1 teaspoon mustard and 1 teaspoon black pepper. Cook until done. Put in jars and seal.