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

Grind vegetables using a coarse blade. Sprinkle with salt. Let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetables and heat until boiling. Simmer 5 minutes. Seal in hot, sterilized jars. No processing necessary. Makes 8 to 10 pints.