3 1/2 lbs. tomatoes (ripe)
3 1/2 lg. onions, diced
1 1/2 c. celery, diced
1/4 c. salt

BRINE:

1 c. white vinegar
2 tbsp. mustard seed
2 c. white sugar
1 lg. green pepper, diced

Peel and cut up tomatoes; remove seeds. Mix together the onions, tomatoes, celery, and salt. Let stand 10 hours. Drain in colander. After drained, squeeze out more moisture with hands. Mix the brine until well dissolved. Add green pepper and mix with other vegetables. No cooking necessary, will keep in refrigerator for months.