12 med. onions
1 lg. head cabbage
3 med. carrots
4 green peppers
4 red mangos
3 tbsp. salt
1 qt. vinegar
2 tsp. celery seed
6 c. sugar
2 tsp. dry mustard

Grind vegetables fine. Mix and sprinkle with salt. Let stand 2 hours, then squeeze out all juices. Add vinegar, sugar and spice. Stir well, seal in hot, sterilized jars. Do not cook. This will keep its fresh color and crispness if stored in a fairly cool place.