1 qt. chopped cabbage (about 1 sm. head)
3 c. chopped cauliflower (about 1 med. head)
2 c. chopped green tomatoes (about 4 med.)
2 c. chopped onions
2 c. chopped sweet green peppers (about 4 med.)
1 c. chopped sweet red peppers (about 2 med.)
3 tbsp. salt
1 1/2 c. sugar
2 tsp. celery seed
2 tsp. dry mustard
1 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. ground ginger
2 1/2 c. vinegar

Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well.

Combine vinegar, sugar and spices in saucepan; simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to boiling. Pack hot into hot pint jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yields about 4 pints.