Preparation:
Combine green tomatoes, green peppers, green onions, cucumbers, salt and 3 cups of water. Let stand overnight. Next day, cook carrots, green beans and celery in salt water 10 minutes or until tender. Drain. Drain tomato mixture in a large Dutch oven (pot). Combine vinegar, sugar, mustard seed and celery seed. Bring to boil. Stir until sugar dissolves. Add all vegetables. Cook, uncovered, 15 minutes. Pack in hot jar. |
