2 qts. green tomatoes
1 pt. onions
5 green and 2 red peppers
1 med. head cabbage
1 c. salt
3 c. vinegar
3 c. brown sugar
4 tsp. whole cloves
2 tbsp. celery seed
2 2/3 tbsp. mustard seed
1 tbsp. allspice
5 tbsp. dry mustard
1 tsp. turmeric
A few little hot peppers

Chop vegetables. Sprinkle with salt and let stand overnight. Rinse and drain. Cook vinegar, sugar, and whole spices (except hot peppers) in cheese bag, reserving a small amount of vinegar. Simmer 10 to 20 minutes. Add vegetables and heat to boiling point. Remove spice bag. Add mustard, turmeric, and all hot peppers, mix spices with the reserved vinegar. Pour into sterilized jars and seal at once. Makes 9 pints.