Put tomatoes and peppers through a grinder or food processor or finely chop by hand.
Combine vegetables and salt and let stand for 3 hours, stirring occasionally. Rinse and drain vegetables.
In a large stockpot, combine vinegar, sugars, mustard seed, celery seed and turmeric.
Simmer brine for 10 minutes and then add vegetables. Simmer 10 minutes more.
Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims and attached two piece lids. Process in a boiling water bath for 10 minutes. Makes 6 to 7 pints.
Notes
The original instructions called for tomatoes and peppers to be put through a grinder then combined with the rest of the ingredients and boiled for 45 minutes.