1 peck tomatoes, peeled & cored
12 cooking onions, chopped
1 stalk celery, chopped
1 c. Kosher coarse salt

Group 2:
1 qt. vinegar
5 c. sugar
1/2 tsp. ginger
1/2 tsp. ground cloves
1 tsp. red pepper
1 tsp. black pepper

Chop Group 1 ingredients together, put in large NON-ALUMINUM pan. Let set over night. Next morning, drain well. Add all of Group 2 ingredients. Cook 5 minutes. Ladle into pint jars. Very good on meats and in sandwiches.