1 peck (3 quart) green tomatoes
6 green peppers
6 sweet red peppers
7 large carrots, chopped (cook separately)
10 onions
3 stalks celery
2 tbsp. micned pickling spice (tie in cloth bag)
5 c. vinegar
5 c. sugar

Cut or grind coarsely all vegetable, except the carrots, and put in salt water brine overnight. (Brine: use 1/4 cup salt to 1 quart water). The next day, drain or squeeze out brine, add carrots which have been chopped or coarsely ground when raw, then cooked. Cook vinegar and spices together; bring to a boil. Add vegetables and cook 10 minutes. Seal while hot.