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Ripe Tomato Pickle

3 pints tomatoes, peeled and chopped 1 cup chopped celery 4 tablespoons chopped red 4 tablespoons salt 6 tablespoons sugar 6 tablespoons mustard seed 1½ teaspoon clove pepper 1½ teaspoon cinnamon 4 tablespoons chopped onion 1 teaspoon grated nutmeg cover. 2 cups vinegar Mix ingredients in order given. Put in a stone jar and This uncooked mixture must stand a week before using, but may be kept a year.