Modified from Great (it was also published in Valley Garden Club cookbook)
6 ¾ qrt celery
1/3 cups celery leaves
¼ cup salt
4 green peppers
4 red pimentos
4 onions, sliced
Cover with 3 quarts of boiling water. Let stand for 10 minutes. Drain well.
Bring to a boil:
6 cups sugar
4 white vinegar
1 tsp turmeric
1/3 cups mustard seed
Add veggies and boil for 5 minutes. Fill pint jars and then seal. Put in canner for 10 minutes.