1 peck under ripe tomatoes
2 c. celery, chopped
6 lg. onions, chopped
2 green peppers, chopped
2 c. sugar
1/3 c. salt
2 oz. mustard seeds
1 qt. vinegar

Peel tomatoes, chop, drain in colander overnight. Add celery, onions and peppers. Mix last 4 ingredients. Pour over vegetables. Chill overnight or longer. This relish may be sealed in sterilized jars and kept for weeks uncooked and without refrigeration. Makes about 25 servings.