2 lg Lemons
6    Green onions with tops
1/2 c  Green pepper, seeded
1/4 c  Parsley sprigs
1 c  Celery, chopped
1/2 ts Dry mustard
1/4 ts Ground cardamom
1 ts Salt
1 sm Hot red pepper
1 tb Sugar

Grate lemons, save the grated peel. Cut away remaining yellow and white.
Put lemons, onions, pepper and parsley spring through coarse blade of
chopper. Stir in grated peel. Add celery, mustard, cardamom, salt, chopped
red pepper, sugar. Cover and rerfrigerate over night.