9 red bell peppers
9 green bell peppers
8 med. onions
4 lg. carrots
2 lbs. cabbage
Hot pepper to taste

Grind on medium knife. Mix and add 1/2 cup salt. Let stand 3 hours, drain and squeeze. Add 2 pints sugar and 2 pints vinegar, 2 tablespoons whole mustard seed, 1 teaspoon celery seed. Mix well and simmer for a few minutes. Put in sterilized jars and seal.

A food processor is great for grinding the vegetables.