Chop all vegetables (green tomatoes, red tomatoes, onions, bell peppers, and celery).

Add non-iodized salt to the chopped vegetables.

Let the mixture sit overnight (approximately 12-14 hours).

Drain the mixture.

Rinse the mixture twice with water.

Add cinnamon, ground cloves, white mustard seeds, vinegar, sugar, ground ginger, dried basil, and lemon pepper to the mixture.

Cook until the vegetables are tender.

Pour the pickle mixture into hot, sterile jars, leaving 1/4 inch headspace.

Adjust lids on the jars.

Process the jars in a boiling water bath for 15 minutes.