Pottsfield Pickles

• 3 pint green tomatoes
• 3 pint tomatoes firm, red
• 3 large onions
• 3 each sweet red bell peppers
• 3 bunches celery
• 1/2 cup salt non-iodized
• 3 teaspoons cinnamon
• 2 teaspoons cloves, ground
• 1/2 cup mustard seeds white
• 3 pint vinegar
• 4 cups sugar
• 1 teaspoon ginger ground
• 2 teaspoons basil dried
• 1 teaspoon lemon pepper

1. Cut up all the vegetables and add salt.
2. Let the mixture set overnight, drain and rinse twice with water.
3. Add spices, vinegar and sugar; cook until tender.
4. It will be juicy.
5. Pour into hot, sterile jars, leaving 1/4 inch headspace.
6. Adjust lids and process for 15 minutes in boiling water bath.
7. Makes 6 to 8 pints.

green tomatoes, tomatoes, onions, sweet red bell peppers, celery, salt noniodized, cinnamon, mustard seeds white, vinegar, sugar, ginger ground, basil, lemon pepper

Taken from recipeland.com/recipe/v/pottsfield-pickles-4858 (may not work)