2 1/2 c. coarsely ground red sweet peppers (about 6 peppers)
2 c. coarsely ground green tomatoes (about 2 lbs.)
2 c. coarsely ground onions (about 2 lbs.)
2 c. coarsely ground green cabbage (1 sm. head)
1 1/2 c. coarsely ground green peppers (about 3 peppers)
1/4 c. pickling or uniodized salt
3 1/2 c. sugar
2 c. cider vinegar
1 c. water
1 tbsp. mustard seed
1 tbsp. ground turmeric
2 tsp. celery seed

Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Pack simmering mixture in hot jars, leaving 1/8 inch headspace, seal. Process 10 minutes in boiling water bath. 5 or 6 pints. NOTE: Vegetables can be chopped if you prefer. Wonderful!