4 c. cider vinegar
2 c. water
4 c. ground onions
1 med. head cabbage, ground (4 c.)
10 green tomatoes, ground (4 c.)
12 green peppers, ground
6 sweet red peppers, ground
1/2 c. salt
6 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. turmeric

Grind vegetables coarsely. Sprinkle with 1/2 cup salt. Let stand overnight. Rinse and drain 2 times. Drain well.

Combine remaining ingredients; pour over vegetable mixture. Heat to a boil. Simmer 3 minutes.

Ladle into hot canning jars leaving 1/4-inch headspace. Adjust caps according to manufacturer's instructions.

Process in a boiling water bath canner; 1/2 pints 10 minutes, pints 15 minutes.

Makes 8 pints.