Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Peck half ripe tomatoes |
| 2 cups | Diced celery |
| 6 mediums | Onions |
| 6 | Green sweet peppers, chopped |
| 2 quarts | Vinegar |
| 2⅔ cup | Brown sugar |
| ½ cup | Salt |
| ¼ teaspoon | Nutmeg |
| 2 ounces | Mustard seed |
Scald, peel, chop, and drain tomatoes. Add celery, onions, and peppers. Scald and cool vinegar. Add sugar, salt, mustard seed, and nutmeg. Combine with vegetables. Stir all together thoroughly 3 or 4 times at intervals of ½ hour. Let stand 6 weeks before using.
Florence Taft Eaton, Concord, MA.