4 lb. green tomatoes
4 lb. ripe tomatoes, peeled
3 med. onions, peeled
3 sweet red peppers
3 green peppers, both seeded
1 lg. cucumber
7 c. chopped celery
2/3 c. salt
3 pt. vinegar
3 lbs. brown sugar
1 tsp. dry mustard
1 tsp. white pepper

Coarsely chop all vegetables. Sprinkle with the salt and let stand 12 hours or overnight. Drain well, discard liquid and add remaining ingredients.

In large pan, bring to boil and simmer slowly for 30 minutes, stirring occasionally. Pour into hot jars, seal, process in hot water bath 5 minutes. Makes about 6 pints.