1 gal. chopped cabbage
1 doz. onions, chopped
6 red sweet peppers
6 green sweet peppers
1/2 gal. green chopped tomatoes
1 gal. vinegar
2 tbsp. sugar
1/2 c. ground mustard
6 tbsp. white mustard seed
3 tbsp. celery seed
1 tbsp. cloves (in bag)

Put layer of vegetables in enamel pan and sprinkle with salt. Continue until all vegetables are used. Cover last layer with salt. Let stand one night and then drain.

In an enamel kettle or pan heat vinegar mixture to boiling; add vegetables and cook slowly until tender (approximately 1/2 hour). Pack into sterilized hot jars and seal immediately.