4 c. ground onions
4 c. shredded cabbage
10 green tomatoes
12 green bell peppers
6 red sweet peppers
1/2 c. salt
6 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. turmeric
4 c. cider vinegar
2 c. sugar

Grind vegetables, using coarse blade. Sprinkle with 1/2 cup salt, let stand overnight. Rinse and drain.

Combine remaining ingredients; pour over vegetable mixture. Heat to boiling, simmer 3 minutes. Seal in hot, sterilized jars. Makes 8 pints.