12 lg. onions
6 red bell peppers
6 green bell peppers
6 lg. carrots
3 lbs. cabbage
1/2 c. salt
3 tsp. celery seed
3 tsp. mustard seed
6 c. vinegar
7 c. sugar

Finely chop all vegetables. Sprinkle salt over vegetables. Let stand 2 hours. Drain out as much juice as possible. (Use double cheese cloth and twist.) Heat spices, vinegar, and sugar until sugar dissolves. Mix spices, vinegar, and sugar with vegetables and place in sterile jars.