4 c. onion, ground
4 c. cabbage, ground
10 green tomatoes, ground
12 green peppers
6 sweet red peppers
1/2 c. salt
6 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. turmeric
4 c. cider vinegar
2 c. water

Grind the vegetables, using a course blade. Sprinkle with 1/2 cup salt; let stand overnight. Rinse and drain. Combine remaining ingredients; pour over vegetable mixture. Heat to a boil. Simmer 3 minutes. Seal in hot, sterilized jars. Makes 8 pints.