This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Half a dozen bunches of celery, two quarts of green tomatoes, two quarts of ripe tomatoes, one pint of onions, three green peppers. Chop very fine. Soak in weak brine overnight, and drain in the morning. Place in an agate or porcelain-lined preserving kettle with two quarts of good cider vinegar, three cupfuls of sugar, one tablespoonful each of mustard seed and salt, one ounce of celery seed, and one teaspoonful each of cloves, allspice and cinnamon. Bring gradually to the boiling point, and simmer slowly two hours. Put into jars or bottles, and seal while hot.