2 qts. green tomatoes, washed, cored
2 tbsp. pure granulated salt
4 med. onions, chopped
1 qt. celery, finely chopped
1 pt. sliced green peppers
1 pt. sliced sweet red peppers
2 hot peppers, chopped
1/2 head cabbage, finely chopped
1 tbsp. white mustard seed
2 1/2 c. cider vinegar
1 1/4 c. sugar

Mix chopped tomatoes with salt and let stand 3 to 4 hours. Squeeze out and discard water. Combine pulp with other vegetables; add mustard seed, vinegar and sugar. Heat just to boiling, then pack into hot sterile jars. Seal. Makes 3 1/2 to 4 quarts, depending on firmness of vegetables.