2 gallons green tomatoes
2 tablespoons salt
20 sweet peppers – 10 red and 10 green
1 box celery seed (3 or 4 tablespoons)
4 cups sugar
1 quart vinegar
1. Two gallons of green tomatoes, chopped and sprinkled with salt (about 2 tablespoons) and let drain in a colander (overnight).
2. Chop apples, peppers, and onions; add to tomatoes.
Add 1 box (3 or 4 tablespoons) of celery seed, 4 cups sugar; mix all. Add 1-quart vinegar and cook until tender and juice is clear, (about 30 minutes).
Put in jars that have jus been removed from the dishwasher. Seal immediately.
Makes 6 quarts.