3 quarts green tomatoes
1 quart peppers
1 pint sweet pickles
1 quart vinegar
1 1/2 quarts granulated sugar
1 pint onions
1 stalk celery
6 tablespoons flour
1 quart mayo
1 small jar mustard

Salt tomatoes, peppers and onions, let stand overnight. Boil all the veggies together with vinegar and sugar for 25 minutes. When cooked, add the flour. Bring to a boil and remove from heat. Add one quart mayo and a small jar of mustard. Keep hot when canning. Put in jars and seal.
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