4 lbs. ripe tomatoes (about 15), blanch & peel
1/2 c. diced celery
3 med. onions, diced
1/4 c. pickling salt
1 green or red pepper, diced
2 1/4 c. sugar
1 c. vinegar
1 tbsp. mustard seed

Dice peeled tomatoes; add celery and onions in layers, sprinkling salt over each layer. Let stand overnight. The next day, drain thoroughly. Add pepper, sugar, vinegar and mustard seed. Place in jars and refrigerate. Keeps for weeks. Serve with hot dogs, brats and hamburgers.