Categories: Pickles, Relishes 
      Yield: 10 servings 
  
      2 lb Green Tomatoes 
      2 lb Red Tomatoes 
      1    Head Cabbage 
      2    Green Hot Peppers 
      2    Sweet Red Peppers 
      1 qt Onions 
      1    Bunch Celery 
      6 tb Salt 
      1 qt Vinegar 
      3 c  Dark Brown Sugar 
      1    Stick Cinnamon 
      1 ts Cloves 
      1 ts Dry Mustard 
  
  Remove seeds from peppers.  Chop finely the peppers, tomatoes, cabbage, 
  onions, and celery.  Add salt and let stand over night.  In the morning 
  drain off the juice and add vinegar and sugar.  Tie cinnamon, cloves, and 
  mustard in piece of cheese cloth, add to other ingredients and simmer for a 
  good half hour and seal in jars.