1 qt. chopped cabbage (about 1 sm. head)
3 c. chopped cauliflower (about 1 medium head)
2 c. chopped green tomatoes (about 4 medium)
2 c. chopped onions
2 c. chopped sweet green peppers (about 4 medium)
1 c. chopped sweet red peppers (about 2 medium)
3 tbsp. salt
1 1/2 c. sugar
2 tsp. celery seed
2 tsp. dry mustard
1 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. ground ginger
2 1/2 c. vinegar

Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar, and spices; simmer ten minutes. Add vegetables; simmer ten minutes. Bring to boiling. Pack hot into hot pint jars, leaving 1/4 inch head space. Adjust caps. Process ten minutes in boiling water bath. Yield: About 4 pints.