24 Bell peppers red and green
3 Stalks celery
1 Pint Cider vinegar
2 Tablespoons salt
2 to 3 Cups Sugar
1 oz mustard seed
Grind through food grinder(food processor) discarding juice.
Combine vinegar, salt , sugar and mustard seed until sugars dissolve. Bring to boil. Scald.
Add pepper mixture and bring just to boiling. Remove from heat and scoop into prepared jars, filling to a quarter inch from top of rim. Wipe jar rims with damp cloth.
Apply lids and bands and place in boiling water for 10 minutes. Take jars out and let seal.
Let jars cool to room temperature. Check for proper seal. If sealed, you may remove the bands so they do not rust to the lids.
Let sit in jars one month before using.