1 gallon sliced green tomatoes
1 qt. sliced onions
1/2 pt. green or red sweet peppers, chopped fine, seeds removed
1/2 c. mustard seed
1 tbsp. celery seed
1 tsp. turmeric
2 qts. white vinegar
1 qt. sugar

Soak tomatoes and onions in salt water strong enough to float an egg, separately, overnight. Drain well. Add sugar and spices to vinegar. Bring to a boil, add tomatoes, onions and pepper. Bring to a full boil then seal in sterile jars while hot. Do NOT use aluminum pans or utensils when making pickles.