4 c. chopped onions
4 c. chopped cabbage
4 c. tomatoes
5 c. green peppers
1 1/2 c. red peppers
6 c. sugar
2 tbsp. mustard seed
1 tbsp. celery seed
1 1/2 tsp. turmeric
4 c. cider vinegar
2 c. water

For chopped ingredients use course blade grind.

Sprinkle vegetables with 1/2 cup pickling salt. Let stand overnight. Rinse and drain. Combine sugar, mustard seed, celery seed, turmeric, cider vinegar, water. Pour over vegetables. Bring to boil; boil gently for 5 minutes. Fill hot jars to within 1/2 inch of tops, adjust lids.