1 peck green tomatoes
2 heads cabbage
6 sweet green peppers
8 sweet red peppers
12 onions
1 pint salt
2 qt. vinegar
5 lb. sugar (half white and half brown)
3 tbsp. turmeric
1 c. mustard seed
3 tbsp. cinnamon
3 tbsp. celery seed
3 tbsp. pickling spices

Dice first 5 ingredients and mix together. Pour salt over mixture and let stand approximately 2 hours. Place in cloth bag and let drain over night. On next day, heat vinegar, sugar, and spices to a boil. Add drained mixture and let boil 15 minutes. Seal in canning jars.

Makes approximately 24 pints.