1 qt. (950 mL) chopped cabbage (about 1 sm. head)
3 c. (720 mL) chopped cauliflower (about 1 med. head)
2 c. (480 mL) chopped green tomatoes (about 4 med.)
2 c. (480 mL) chopped onions
2 c. (480 mL) chopped sweet green peppers (about 4 med.)
1 c. (240 mL) chopped sweet red peppers (about 2 med.)
3 tbsp. (45 mL) salt
1 1/2 c. (360 mL) sugar
2 tsp. (10 mL) celery seed
2 tsp. (10 mL) dry mustard
1 tsp. (5 mL) mustard seed
1 tsp. (5 mL) turmeric
1/2 tsp. ginger (2.5 mL) ground ginger
2 1/2 c. (600 mL) vinegar

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

Combine vinegar, sugar and spices; simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to boiling. Pack, boiling hot, into hot pint jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 4 pints (1920 mL).