4 qts. cabbage, chopped, not ground
1 qt. onions, cut up
2 qts. green tomatoes, cut up, not fine
1 doz. lg. green peppers (some red)
3 tbsp. salt
2-3 pods hot pepper, if desired

PASTE:

1 tbsp. turmeric
2 lbs. sugar (4 c.)
3 pts. good cider vinegar
2 tbsp. dry mustard
1 tbsp. celery seed
1 c. flour

Cut up all ingredients, add salt and leave until paste is made.

Combine paste ingredients in large cooking vessel, bring to a boil, add vegetables and boil 5 to 10 minutes. Seal in hot sterilized jars. Jars should be processed in hot water bath for 10 minutes. Yields 13-14 pints.