4 qts. peeled, cored, and chopped green tomatoes
2 qts. chopped cabbage (about 1 lg. head)
1 c. chopped red peppers
1 c. chopped green peppers
1 c. chopped green onions
1/2 c. pickling salt
1 1/2 c. packed brown sugar
2 tbsp. mustard seed
1 tbsp. celery seed
4 1/2 c. apple cider vinegar

Sprinkle salt over vegetables and mix thoroughly. Let stand 3 to 4 hours; drain thoroughly. Press to remove liquid. Mix sugar, spices, and vinegar. Simmer 15 minutes. Add vegetables and heat to boiling. Pack boiling hot into hot pint jars, leaving 1/4 inch head space. Adjust caps; process in boiling water bath. Makes about 7 pints.