5 lb (2.5 kg) tomatoes, red and ripe yellow tomatoes
1 head of celery
1 red bell pepper, cored
1 green bell pepper, cored
1 English cucumber, unpeeled, halved and seeded
2 green apples, cored
30 ml (2 tablespons) coarse salt
2 cups (500 ml) sugar
1 1/2 cups (375 ml) white vinegar
1/4 cup (60 ml) mustard seeds
Cut all the vegetables and apples into small cubes. Place in a large colander, in the basket of a salad spinner or in a piece of cheesecloth. Sprinkle with salt. Drain over a bowl overnight in the refrigerator.
Add the remaining ingredients and blend well. Allow the sugar to dissolve for 15 minutes.
Pour into hot sterilized jars. Boil the filled and tightly sealed jars in boiling water for 15 minutes to ensure a long shelf life.
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