2 qt. cabbage, finely chopped
6 med. onions, chopped
1/4 c. vinegar
2 tbsp. prepared mustard
2 1/2 c. sugar
6 green peppers, chopped
6 red peppers, chopped
1 qt. green tomatoes, chopped
2 tbsp. mustard seed
1 tbsp. mixed pickling spices
1 1/2 tsp. ground turmeric
1 tsp. ground ginger

Combine vegetables and salt. Cover and let stand 8 to 10 hours or overnight. Drain well. Stir 2 tablespoons of vinegar into mustard. Combine mustard, sugar, green peppers, red pepper and tomatoes in large pot. Bring to boil. Reduce heat; simmer 20 minutes. Add vegetables and simmer an additional 10 minutes. Pack in pint jars. Process in boiling water bath 10 minutes. Yields 10 pints.