1 qt. chopped cabbage
2 1/2 c. green tomatoes, chopped
2 c. onions, chopped
2 1/2 c. sweet green peppers, chopped
1 1/2 c. sweet red peppers, chopped
1 1/2 c. cauliflower, chopped
3 tbsp. pickling salt
2 1/2 c. vinegar
1 1/2 c. sugar
2 tsp. celery seed
2 tsp. dry mustard
1 tsp. mustard seed
1 tsp. tumeric
1/2 tsp. ground ginger

Combine vegetables and sprinkle with salt. Let stand 5 or 6 hours in a cool place. Drain well. Combine sugar, vinegar and spices and simmer 10 minutes. Add vegetables and simmer 10 minutes. Bring to boil; pack into pint jars. Adjust caps. Process 15 minutes in boiling water bath. Yield: 4 pints.