12 peeled and cubed tomatoes
1/2 c. scant canning salt

Let stand overnight and drain. I also rinse with cold water. 2 green peppers, cut up 2 c. chopped onions 2 c. chopped celery

Mix all together. Add 3 cups sugar, 2 cups white vinegar, and 3 teaspoons mustard seed. Refrigerate. Keeps indefinitely. Good to serve as salad or relish.