1 quart sliced green tomatoes
2 med. red peppers, chopped
2 med. green peppers, chopped
2 lg. mild onions, chopped
1 sm. head cabbage, chopped
1/2 c. salt
3 c. vinegar
1 lb. brown or 2 c. white sugar
1 tsp. mustard seed or 2 tsp. mixed pickle spices

Cut vegetables and let stand with salt and ice overnight; drain. Mix vinegar and spices and simmer with vegetables until clear. Makes 3 pints.