Categories: Relishes, Sauces, Vegetables, Preserve 
      Yield: 2 servings 
  
     18 ea Firm Ripe Tomatoes              2 1/4 c  Granulated Sugar 
      1 ea Stalk Celery                      1/2 ts Ground Cloves 
      4 ea Med. Onions                         2 ts Cinnamon 
      2 ea Sweet Green Peppers               1/2 ts Black Pepper 
      2 ea Sweet Red Peppers                   2 tb Mustard Seed, Tied In Bag 
    1/3 c  Salt                            1 1/2 c  Apple Cider Vinegar 
  
  Peel tomatoes, then chop into small pieces.  Chop celery, onions, and 
  peppers into fine pieces.  Mix together the vegetables and salt.  Place in 
  refrigerator overnight.  Drain thoroughly in the morning.  Combine sugar, 
  spices and vinegar, making sure the sugar is dissolved, in a large 
  saucepan.  Bring to a boil and simmer 3 minutes.  Add vegetables and 
  return to a boil.  Simmer for 10 more minutes, stirring occasionally. 
  Remove cheesecloth bag holding mustard seeds.  Spoon into hot sterilized 
  jars and seal.