1 lg. head cabbage
8 green peppers
10 green tomatoes
1 lg. Bermuda onion
1/2 c. non-iodized salt
8 c. 5% apple cider vinegar
6 c. brown sugar
1 tbsp. celery seed
1 tbsp. mustard seed
2 tbsp. red pepper flakes

Core tomatoes, cabbage and peppers. Peel onion. Run through food chopped to desired coarseness. Combine with salt and let stand for 3 hours, covered. Drain well.

Combine vinegar, sugar and seeds with pepper flakes in 8 quart kettle. Bring to boil. Add vegetables and boil 15 minutes. Ladle into 10 hot pint jars to within 1/4 inch of jar top.

Wipe rims, place lids and water bath process for 15 minutes after water returns to boil. Remove jars and complete seals.