3 lbs. tomatoes, diced
2 lbs. sm. zucchini, chopped
2 med. green peppers, diced
1 1/2 c. sliced green onions
1 c. sliced celery
1/4 c. canning salt
1 1/4 c. sugar
2 c. cider vinegar
1 tbsp. mustard seed
1 tsp. turmeric
1 tsp. celery seed

Combine tomatoes, zucchini, green pepper, onions, and celery in a large bowl. Stir in salt, making sure vegetables are well coated. Cover with ice. Refrigerate 2 to 3 hours. Drain vegetables. Combine vinegar, sugar, mustard seed, turmeric, and celery seed in a large saucepot.

Bring to a boil. Add drained vegetables and return to a boil. Reduce heat; simmer 30 minutes. Ladle into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Makes about 8 (8 ounce) jars.