2 qt chopped cabbage (about 2 small heads)
2 c chopped green tomatoes (about 4 medium)
2 c chopped onions
1 c chopped sweet red peppers
2 c chopped sweet green peppers
3 tbsp salt
1 1/2 c sugar
2 tsp celery seed
1 tsp mustard seed
1 tsp turmeric
2 1/2 c vinegar

Combine chopped vegetables; sprinkles with salt. Let stand 4 to 6 hours in a cool place. Drain well.

Combine vinegar, sugar and spices in a large sauce pot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack hot, into hot jars, leaving 1/4-inch space. Adjust caps. Process 10 minutes in boiling water bath.

Yield: About 4 pints.