10 med. green bell peppers
1 sm. head cabbage
5 med. onions
5 carrots
2 3/4 c. white vinegar
3/4 c. water
1 1/2 c. sugar
3 tbsp. pickling salt
1 tbsp. mustard seed
1 tbsp. celery seed

Wash, trim and coarsely grind vegetables. Drain, discard liquid. Combine remaining ingredients in large pan. Heat to boiling. Add vegetables, simmer 5 minutes, stirring occasionally. Continue simmering while quickly packing one clean, hot jar at a time.

Fill to with in 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 5-6 pints.