1 1/2 qt. of green tomatoes
1 1/2 qt. ripe tomatoes
4 lg. onions
2 bunches celery
1 1/2 qts. cabbage
6 sweet peppers
2 hot peppers

Chop all fine and add 1/2 cup salt. Let stand overnight and drain. Then add 1 1/2 quarts of vinegar, 1 pint sugar and 1/2 package of pickling spice. Cook 30 minutes. Put in sterilized jars. My mother's recipe, so you know it's old!