This recipe will keep in the refrigerator up to four months. Makes 6 quarts.
Peel and chop:
- 4 qts. fresh tomatoes (drained)
- 2 cups celery
- 2 cups onions
- 2 green peppers
- 2 hot peppers or
- 1 small can chilies
In a large pot mix together with: 2 cups vinegar 2 cups sugar or 16 pkg. sugar substitute 1/4 to 1/2 cup salt 2 oz. mustard seeds Pack in sterilized jars. Seal and keep refrigerated.