4 c. ground onion
4 c. ground cabbage
12 green peppers
10 green tomatoes
1/2 c. canning salt
6 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 1/2 tbsp. turmeric
4 c. cider vinegar
2 c. water

Grind vegetables using coarse blade, then sprinkle with salt. Let stand overnight; rinse and drain. Combine remaining ingredients. Pour over vegetable mixture. Heat to boiling. Simmer for 3 minutes. Pour into hot pint jars and seal jars. Place into boiling water, covering the jars, for 10 minutes. Yields: 8 pints.