1/2 pk. ripe tomatoes
1/2 pk. green tomatoes
12 red peppers
12 sm. onions
4 stalks of celery

3/4 c. salt
2 qt. vinegar
3 lb. brown sugar
1 tbsp. mustard seed
1 tbsp. whole cloves
1 tbsp. of stick cinnamon

Add the salt; let stand overnight. Drain in the morning. Scald the syrup and add to chopped mixture for 35 minutes.