2 qts. green tomatoes
3 sm. onions
1/4 c. salt
2 c. brown sugar
1/4 c. mixed spices
2 c. vinegar
1 sweet red pepper
1 sweet green pepper
1 pt. chopped celery

Chop tomatoes and onions. Cover with salt and let stand overnight. Drain and add brown sugar, chopped peppers and celery, vinegar and spices tied in cheesecloth bag. Simmer over lowest heat for 2 1/2 hours.

Ladle into 1/2 pint canning jars leaving 1/4-inch headspace; adjust caps and process in a boiling water bath for 10 minutes.