1/2 c. salt, dissolved in 8 c. water

VEGETABLE MIXTURE:

4 c. cabbage, chopped
2 c. chopped bell peppers (1 1/4 c. green, 3/4 c. red)
8 c. green tomatoes, chopped
2 c. onions, diced

VINEGAR MIXTURE:

4 c. white vinegar
3/4 c. sugar
2 tbsp. celery seed
3 tbsp. mustard seed

Tied in a bag loosely.

Soak vegetables overnight in salt water. Drain well the next day. If too salty, rinse in cold water.

Bring vinegar mixture to boiling point. Simmer 15-20 minutes. Add drained vegetables. Bring to boiling point and simmer 15 minutes. Keep hot. Remove bag of seeds, squeezing out all liquid. Discard. Add a pinch of alum (the size of a pea) for each quart of mixture. Stir well. Pour into hot sterilized jars.

SINGLE RECIPE:

4-5 pts. or 2-3 qts.

DOUBLE RECIPE:

9-10 pts. or 4-5 qts.

NOTE: If you wish not to soak overnight, soak at least 3 hours and proceed.