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

Chop coarsely all the vegetables. Sprinkle with salt and let stand 12 hours or overnight.

In the morning, drain well, discard liquid and add remaining ingredients.

Bring to a boil and simmer slowly about 30 minutes, stirring occasionally. Pour into hot jars; adjust lids. Process in boiling water bath (212 degrees) 5 minutes. Remove jars and complete seals unless closures are self-sealing type. Makes about 6 pints.