1 qt. chopped cabbage
1 qt. chopped green tomatoes
2 sweet red peppers (chopped)
2 sweet green peppers (chopped)
2 chopped large onions
1/4 c. salt
1 1/2 c. vinegar
1 1/2 c. water
2 c. firmly packed brown sugar
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. celery seed

Chop the cabbage, tomatoes, peppers and onions. Mix with the salt and let stand overnight. Next morning drain and press to remove all liquid possible. Boil vinegar, water, sugar and spices for 5 minutes. Add the chopped vegetables. Bring to a boil and pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath for 10 minutes.

YIELD: 6 pints.