4 qts. shredded cabbage
1 lg. green pepper, shredded
2 sm. hot red peppers, seeded and finely chopped
1/4 c. salt
1 qt. vinegar (5% acidity)
3 1/2 c. firmly packed brown sugar
2 1/4 tsp. mixed pickling spices
1 1/2 tsp. mustard seeds
1 1/2 tsp. celery seeds
1 1/2 tsp. ground turmeric

Combine cabbage, green pepper and red pepper in a large bowl; stir in salt, and let stand 1 hour. Drain well.

Combine vinegar and sugar in a large Dutch oven; bring to a boil. Add cabbage mixture and remaining ingredients; bring to a boil.

Quickly ladle cabbage mixture into hot sterilized jars, leaving 1/4 inch headspace.