4 c. ground cabbage
4 c. ground onions
4 c. ground green tomatoes
6 green peppers
4 red peppers

Soak overnight in water and 1/2 cup salt. Drain and rinse. Bring to a boil:

8 c. white sugar
1 c. water
1 1/2 tsp. tumeric
1 tsp. celery seed
4 c. vinegar
2 tsp. mustard seeds

Add drained vegetables and cook slow for 25 minutes. Seal in hot jars at once.