1 gal. green tomatoes, chopped
12 bell peppers, chopped
2 hot peppers (optional), chopped
12 onions, chopped
1 head cabbage, chopped

Mix ingredients together. Add 1/2 cup salt, let stand 1 hour. Drain and squeeze out all of juice.

2 1/2 pts. vinegar
5 c. sugar
1 tsp. cinnamon
1 tsp. dry mustard
2 tsp. mustard seed
2 tsp. celery seed
1 tsp. allspice

Bring everything to a boil; add vegetable mixture and bring to a second boil. Place in jars. Keep mixture hot while canning. Let jars stand until lids seal. Makes about 12 pints.