12 lg. green peppers
6 lg. sweet red peppers
6 med. onions
6 med. green tomatoes
3 c. sliced celery
3 c. sliced cauliflowerettes
5 c. vinegar
5 c. sugar
2 tbsp. white mustard seed
1/3 c. salt

Slice vegetables thin. Pour boiling water over vegetables and let stand 15 minutes; drain thoroughly. Pack in hot, sterilized jars. Combine remaining ingredients; heat to boiling. Pour over vegetables and seal at once. Makes 8 pints.