1 qt. ground eggplant
1 qt. ground cabbage
1 qt. ground onions
5 tbsp. salt
1 qt. vinegar
2 c. sugar
2 tbsp. celery seed
4 tbsp. mustard
2 hot peppers

Mix ground eggplant, cabbage and onions together. Cover with salt and let stand overnight in a crock or enameled pan. Drain.

Combine vinegar, sugar and spices with other ingredients. Boil 30 minutes. Pack in hot jars, seal.