4 c. finely chopped bell peppers (8 to 10)
6 to 8 finely chopped banana peppers
3 c. chopped green cooking apples (about 3)
2 c. chopped cabbage
2 tbsp. canning salt
3 c. cider vinegar
3 c. sugar
1 tsp. mustard seed
1 red chili pepper (optional)

Combine chopped peppers, apples, cabbage and salt. Let stand 2 hours and drain.

Combine vinegar, sugar, mustard seed, chili pepper in large pot and bring to a boil. Reduce heat. Add drained pepper mixture and simmer about 10 minutes. Remove chili peppers. Pack into hot jars and seal, leaving head space. Return to hot water and process 10 minutes. Yields about 7 half pints.