3 pts. green tomatoes
3 pts. firm red tomatoes
3 lg. onions
3 red sweet peppers
1 1/2 bunches celery
1/2 c. canning salt
1 tsp. cinnamon
1 tsp. cloves
1/2 c. mustard seed
1 qt. cider vinegar
4 c. sugar

Cut up vegetables by hand - not food processor. Place in non-aluminum pot. Add salt. Let stand 6 hours or overnight. Drain and rinse. Add rest of ingredients and cook until tender. Place in jars. Process in water bath 20 minutes.