7 lg. onions - 4 c.
1 med. cabbage - 4 c.
10 green tomatoes - 4 c.
12 green peppers - 5 c.
6 sweet peppers - 1 1/2 c.
1/2 c. pickling salt, uniodized
6 c. sugar
2 tbsp. mustard seed
1 tbsp. celery seed
1 1/2 tsp. turmeric
4 c. cider vinegar
2 c. water

Grind vegetables. Sprinkle with pickling salt and let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetables. Bring to a boil and boil gently 10 minutes.

Fill hot jars 1/2 inch from top. Adjust lids. Process in boiling water bath for 5 minutes. Start timing when water returns to a boil. Makes 9 pints.