7 lg. onions (4 c.), ground coarsely
10 green tomatoes (4 c.), ground coarsely
1 med. head cabbage (4 c.), ground coarsely
12 green peppers (5 c.), ground coarsely
6 sweet peppers (1 1/2 c.) ground coarsely
1/2 c. pickling salt
6 c. sugar
2 tbsp. mustard seed
1 tbsp. celery seed
1 1/2 tsp. ground turmeric
4 c. cider vinegar

Combine all ingredients, sprinkle with salt. Let stand overnight. Rinse and drain. Put in large saucepan.

In large bowl combine remaining ingredients and 2 cups water. Pour over vegetables, bring to boil, boil gently for 5 minutes. Pack hot vegetables and liquid in hot pint jars. Process in boiling water 5 minutes. Makes 9 pints.