3 pts. green tomatoes
3 pts. ripe tomatoes

3/4 c. onions
4 green sweet peppers, remove seeds
1 bunch celery, cut in pieces

1/2 c. salt

Let stand overnight or 4 hours. (Use pure canning salt.

1 tsp. cinnamon
1/2 tsp. ground cloves
1 pkg. mustard seeds
1 qt. vinegar
1 qt. white sugar

Cook 2 hours and then can in sterilized jars. Yields about 8 pints.