10 lg. onions, chopped
10 lbs. green tomatoes, chopped
6 green peppers, chopped
6 red bell peppers, chopped
2 heads cabbage, chopped
4 hot red peppers, chopped
2 bunches celery, chopped

In a large enamel pot, put tomatoes and pour them with a brine made of 1 cup salt to 3 cups water. Let stand 3 hours; drain. Mix 1/2 cup mustard, 2 cups sugar, 1 tablespoon turmeric and 1 quart vinegar. Mix all ingredients in pot. Bring to a boil, stirring constantly. Put chopped vegetables except celery in vinegar mixture and boil 10 minutes. Add celery last. Pack into jars, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath for 15 minutes.