Ingredients

• No. 1
• 4 quarts green tomatoes
• 1/4 cup salt
• 6 small onions
• 1 pint cucumbers
• 1 green pepper
• 1 bunch celery
• 1 quart vinegar
• 1 cup brown or white sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. ground allspice
• 1 Tbsp. dry mustard
• No. 2
• 18 green tomatoes
• 1 bunch celery
• 8 cucumbers
• 5 dozen small green onions
• 1 lb. green string beans
• 1 cauliflower
• 3 red peppers
• 1/2 cup salt
• 2 quarts vinegar
• 1 cup brown sugar
• 2 Tbsp. turmeric
• 4 Tbsp. mustard seed
• 1 Tbsp. cloves
• 1 Tbsp. pepper

Directions

1. Chop tomatoes and mix with salt. Let stand overnight. Next morning, drain tomatoes and add onions, cucumbers, pepper and celery, chopped fine, vinegar, sugar and spices. Cook mixture until vegetables are tender and clear, stirring well. Pack in clean sterilized jars and seal.

2. makes about 5 quarts

3. No. 2

4. Dice tomatoes, celery and cucumbers, skin onions and remove tops, cut beans into small pieces, separate cauliflower into florets and chop peppers. Arrange vegetables in layers, sprinkling each layer with salt.
5. Let stand 24 hours, then drain. Combine vinegar, sugar and spices and heat to boiling, stirring well. pack in hot sterilized jars and seal.

6. makes 6 quarts

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