1 gal. chopped cabbage
1 gal. chopped green tomatoes
1 doz. lg. onions, chopped
1 doz. sweet bell peppers, green chopped
1 doz. sweet bell pepper, red chopped
1/2 c. ground hot peppers
2 lb. sugar
1 gal. vinegar
6 tbsp. white mustard seed
1/2 c. ground mustard
1 tbsp. ground ginger

Cover the chopped ingredients with a 10% brine (1 pound salt to 9 pints water). Let stand 12-24 hours then drain. Mix all ingredients being careful to rub mustard and ginger to a smooth paste with a little vinegar before adding. Boil the mixture slowly for 1/2 hour. Pack in sterile jars. Process 15 minutes at simmering temperature in water bath canner. Seal.