3 pt. tomato pulp
1 c. chopped celery
1 tbsp. chopped red pepper
1 tbsp. chopped onion
1 tbsp. salt
6 tbsp. sugar
6 tbsp. mustard seed
1 tbsp. grated nutmeg
1 tsp. cinnamon
1/2 tsp. cloves
2 c. vinegar

Wash, peel and chop ripe tomatoes. Measure 3 pints of pulp into a stone jar and add the remaining ingredients. Stir until well blended. Cover and let stand in cool location for at least 1 week before using. This uncooked mixture will keep for 6 months and makes about 2 quarts.