1 head cabbage, chopped
6 onions, chopped
6 green peppers, chopped
6 red peppers, chopped
1 1/2 lb. green tomatoes, chopped
1/3 c. salt
1 tbsp. mixed white pickling spice
2 tbsp. prepared mustard
1 1/2 qt. vinegar
2 1/2 c. sugar
1 1/2 tsp. turmeric
1/2 tsp. ground ginger
2 tbsp. mustard seed
1 tbsp. celery seed

Mix vegetables with salt. Cover and let stand overnight. Drain. Put all other ingredients into large kettle. Mix mustard with a little vinegar and stir well before adding to mixture in kettle. Heat to boiling pint and simmer 20 minutes. Add vegetables and simmer 10 minutes. Pack quickly into hot sterilized jars. Be sure liquid covers vegetables. Seal jars according to directions. Makes about 7 pints.