7 onions
6 bell peppers
4 quarts tomatoes, peeled
1 pod hot pepper
1 cup salt
1 pint white vinegar
1 tablespoons celery seed
3 tablespoons ground mustard
3 cups sugar

Finely chop all vegetables. Place vegetables in a large container and cover with salt. Let sit for 2 hours, and then drain well.
Add remaining ingredients. Transfer to airtight containers and store in refrigerator. Will keep several weeks in refrigerator.