2 1/2 lb. green peppers (about 12 medium)
1 small head cabbage (1 pound)
1 pound onions (3-4 large)
1 pound carrots (7 medium)
2 3/4 cups Heinz distilled white vinegar
3/4 cup water
1 1/2 cups granulated sugar
3 tablespoons salt
1 tablespoon mustard seed
1 tablespoon celery seed

Wash, trim and quarter vegetables. Put vegetables through food grinder, using coarse blade; drain, discarding liquid. Combine vinegar and remaining ingredients in large saucepan; heat to boiling. Add vegetables; simmer 5 minutes, stirring occasionally. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath.

Makes 5-6 pints.

Submitted by: CM