|Chopped cucumbers||2 Cup (32 tbs)|
|Chopped red peppers||1 Cup (16 tbs)|
|Chopped yellow peppers||1 Cup (16 tbs)|
|Chopped green peppers||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Pickling salt||1⁄4 Cup (4 tbs)|
|Chopped seeded peeled tomatoes||4 Cup (64 tbs)|
|White vinegar||3 Cup (48 tbs)|
|Mustard seeds||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Granulated sugar||2 Cup (32 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
In large bowl, combine cucumbers, sweet peppers, celery, onion and salt; cover with boiling water and let stand for 1 hour.
Drain and rinse under cold water; drain well and set aside.
In large heavy no aluminum saucepan, combine tomatoes, vinegar, mustard seeds, turmeric, cinnamon, allspice and cayenne pepper; bring to boil, stirring often.
Reduce heat to medium and simmer for 30 minutes or until tomatoes are softened.
Stir in sugar and drained vegetables; bring to boil, stirring often.
Reduce heat to medium and boil gently, stirring often, for 15 minutes.
Stir in tomato paste; cook, stirring often, for 5 minutes or until thickened.
Fill and seal canning jars; process in boiling water bath for 10 minutes.
Makes about 7 cups (1.75 L).