Grandpa Al always made this and then put it in cheesecloth and hung it in the blockhouse overnight.

1 peck (8 qts.) green tomatoes
12 green peppers
4 onions
1/2 C. salt

6 C. sugar
1 T. celery seeds
2 T. mustard seeds
1 1/2 tsp. turmeric
4 C. vinegar
2 C. water

Grind the first 4 ingredients with a coarse blade and sprinkle with salt. Let stand in cheesecloth bag overnight draining. Heat remaining ingredients to boiling and simmer for 13 minutes. Pour over tomatoes and pour into hot pint jars (recently filled with hot water or through dishwasher). Seal with hot lids (in pan simmering on stove) and turn upside-down for 10 minutes.