3 lbs. tomatoes, peeled and diced
2 lbs. sm. zucchini, chopped
2 medium green peppers, seeded and diced
1 1/2 c. sliced green onions
1 c. sliced celery
1/4 c. canning salt
Ice
2 c. cider vinegar
1 1/4 c. sugar
1 tbsp. mustard seed
1 tsp. each turmeric, celery seed

Combine tomatoes, zucchini, green pepper, green onion, and celery in a large bowl. Stir in salt, make sure vegetables are well coated. Cover with ice. Refrigerate 2 to 3 hours. Drain vegetables. Prepare home canning jars and lids according to manufacturer's directions.

Combine vinegar, sugar, mustard seed, turmeric, and celery seed in a large sauce pot. Bring to a boil. Add drained vegetables and return to a boil. Reduce heat and simmer about 30 minutes. Carefully ladle into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Makes about eight (8 ounce) jars.