4 c. chopped or ground onions
4 c. ground cabbage
4 c. ground green tomatoes
12 green peppers
6 red sweet peppers
1/2 c. coarse salt

Combine; mix in the salt and let stand overnight or about six hours. Drain and rinse in cold water. Drain. Put into kettle and add 6 cups sugar, 4 cups vinegar, 1 teaspoon turmeric, 2 tablespoons celery seed, 2 tablespoons mustard seed, and 2 cups water. Boil 3 minutes, then simmer until vegetables are tender. Can in sterile jars. Makes 6 pints.