1/2 c. salt, dissolved in 8 c. water VEGETABLE MIXTURE: 4 c. cabbage, chopped
2 c. chopped bell peppers (1 1/4 c. green, 3/4 c. red)
8 c. green tomatoes, chopped
2 c. onions, diced VINEGAR MIXTURE: 4 c. white vinegar
3/4 c. sugar
2 tbsp. celery seed
3 tbsp. mustard seed Tied in a bag loosely. Soak vegetables overnight in salt water. Drain well the next day. If too salty, rinse in cold water. Bring vinegar mixture to boiling point. Simmer 15-20 minutes. Add drained vegetables. Bring to boiling point and simmer 15 minutes. Keep hot. Remove bag of seeds, squeezing out all liquid. Discard. Add a pinch of alum (the size of a pea) for each quart of mixture. Stir well. Pour into hot sterilized jars. SINGLE RECIPE: 4-5 pts. or 2-3 qts. DOUBLE RECIPE: 9-10 pts. or 4-5 qts. NOTE: If you wish not to soak overnight, soak at least 3 hours and proceed. | 
