7 1/2 lb. artichokes (Jerusalem type)
1 sm. head cabbage
1 lb. onion
6 bell peppers
2 1/4 qt. apple cider vinegar
8 c. sugar
3 tbsp. mustard seed
2 tbsp. celery seed
2 tbsp. turmeric (for color)
1 c. flour or more mixed with 1/2 pt. vinegar to thicken as the spiced vinegar is heated

Soak artichokes and quartered cabbage overnight in salt water (1/2 cup salt). Grind vegetables in food processor or in hand grinder. Squeeze out all juice except for the onion juice.

In large stock or crab pot, add vinegar and spices. Use flour to thicken as it heats. Bring to a boil before putting in ground vegetables after juice has been squeezed out. Let mixture comes to a boil, put in sterilized jars, seal at once. Use paraffin if desired. Makes about 17 pints.