1 gallon green tomatoes
5 sweet peppers (red preferred)
2 or 3 hot peppers
12 medium-sized onions
1 large stalk celery
1 medium head cabbage
3 pints vinegar
4 cups sugar
1/2 cup salt
2 teaspoons turmeric
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon white mustard
1 teaspoon mustard seed
Juice of 4 lemons
Grind tomatoes, cabbage, onions, peppers, and celery in food chopper using coarse plate. Put in cheesecloth bag and let drip for twenty minutes. Mix sugar, salt, and spices dry; then add lemon juice and vinegar. Stir into the ground tomato mixture; place cold in sterilized jars and seal.
Makes 9 or 10 pints and will keep forever.
