1 dozen medium onions
1 dozen sweet red peppers (or some pimiento for color)
1 dozen sweet green peppers
4 qts. chopped cabbage
2 qts. chopped green tomatoes
As much red & green hot pepper as desired
1/2 c. salt
5 c. sugar
4 tbsp. ground mustard
4 tbsp. mustard seed
1 tbsp. turmeric
1 tbsp. ground ginger
3 tbsp. celery seed
2 tbsp. whole mixed pickling spice (tie in a bag)
2 1/2 qts. vinegar

Chop onions and peppers fine. Combine all vegetables and mix with salt. Let stand overnight. The next morning, drain well.

Combine sugar, spices and vinegar. Bring to a boil and simmer about 20 minutes. Add drained vegetables and simmer to desired consistency. For crispness, do not over cook. Remove spice bag. Pack into hot jars and seal. (Have lids boiling hot.) Makes about 12 pints.