1 peck (8 qts.) green tomatoes
6 green peppers
6 sweet red peppers
7 lg. carrots, chopped (cook separately)
10 onions
3 stalks celery
2 tbsp. mixed pickling spice (tied in a cloth bag)
5 c. vinegar
5 c. sugar

Cut or grind coarsely all vegetables, except the carrots, and put in salt water brine overnight. (Brine - use 1/4 cup salt to 1 quart water). The next day, drain or squeeze out brine. Add carrots, which have been chopped or coarsely ground when raw, then cooked. Cook vinegar and spices together. Bring to a boil. Add vegetables and cook 10 minutes. Seal while hot.