1 gallon green tomatoes, ground
1 qt. ground onions
6 green sweet peppers, ground
6 red sweet peppers, ground
2 bunches celery, ground

Mix in 1/2 cup salt and let stand overnight; drain. Add 1 quart vinegar, 1 quart sugar, and boil 25 minutes. If too much vinegar, drain a few minutes. Cool and add 1 quart salad dressing and a 10-ounce jar of mustard. Mix well. While still hot, put in jars and seal.