1 gallon cabbage
1 qt. onions
6 pods hot green pepper
2 qts. green or red pepper
Salt
2 qts. vinegar
2 lb. sugar
1 sm. pkg. mustard seed
Turmeric
2 tbsp. celery seed

Chop vegetables then measure. Sprinkle lightly with salt and let stand 2 to 3 hours or overnight. Place vegetables in a cheesecloth bag. Squeeze out all juice. To vegetables add vinegar, sugar, mustard seeds and celery seeds. Add turmeric for color. Boil 5 minutes then seal in hot jars.