Ingredients

24 lg. green tomatoes
2 green bell peppers
3 red bell peppers
4 Tbsp. mustard seeds
1 Tbsp. celery seed
8 lg. onions
2 stalks celery
4 Tbsp. salt (optional, I omit)
4 C. sugar
4 C. red vinegar

Cooking Instructions

Cut vegetables into large chunks. Cook until just tender. Immediately place in jars and seal. Yield: approximately 15 pints.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)