1 gallon chopped cabbage
12 onions
12 red, sweet peppers
12 hot, green peppers
2 c. chopped green tomatoes
3 tbsp. celery seed
2 tbsp. mixed spices
4 tbsp. ground mustard seed
1 tbsp. turmeric
1 tbsp. ginger
2 to 3 qts. vinegar
5 c. sugar

Chop all vegetables and mix with 1/2 cup salt; let stand overnight. Drain. Add all spices, sugar, and vinegar; let simmer 20 minutes or until hot and well seasoned. Pack in hot jars and seal.