24 lg. green tomatoes
2 green bell peppers
3 red bell peppers
4 tbsp. mustard seeds
1 tbsp. celery seed
8 lg. onions
2 stalks celery
4 tbsp. salt (optional, I omit)
4 c. sugar
4 c. red vinegar

Cut vegetables into large chunks. Cook until just tender. Immediately place in jars and seal. Yield: approximately 15 pints.