1 qt. chopped cabbage (1 sm. head)
3 c. chopped cauliflower (1 med. head)
2 c. chopped green tomatoes (about 4 med.)
2 c. chopped onions (2 med.)
2 c. chopped sweet green peppers (4 sm.)
1 c. chopped sweet red peppers (2 sm.)
3 tbsp. salt
1 1/2 c. sugar
2 tsp. celery seed
2 tsp. dry mustard
1 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. ginger
2 1/2 c. vinegar

Combine chopped vegetables. Sprinkle with salt. Let stand 4-6 hours in a cool place. Drain well. Combine vinegar, sugar and spices in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack hot into hot jars, leaving 1/4 headspace. Adjust caps. Process 10 minutes in boiling water bath. Makes 4 pints.