12 lg. green bell peppers
12 lg. red bell peppers
12 lg. onions
2 heads cabbage
1/4 c. salt
6 c. sugar
2 1/2 tbsp. each: mustard seed and celery seed
White vinegar

Stem and seed peppers. Chop peppers, onions and cabbage with coarse blade of food chopper. Add salt; mix; let stand overnight.

In morning, drain off brine. Add sugar and spices and put in pot with cold vinegar to cover. Bring to boil and boil 15-30 minutes. Ladle into hot sterilized jars. Seal at once and process 5 minutes in boiling water bath. Makes 14 pints.