3 1/2 gal. green tomatoes, quartered & stem removed
12 bell peppers, red & green
1 hot pepper
18-20 onions
2 heads cabbage
1/2 c. salt

Grind and mix well together. Put in cheesecloth bag and let drip overnight. Mix together and stir to dissolve: 3 1/2-4 c. sugar 1/2 tsp. ginger 1 tsp. cinnamon 1 tsp. allspice 3 tsp. celery seed 3 tsp. dry mustard 1 tsp. turmeric