1 pt. chopped sweet red peppers
1 pt. chopped sweet green peppers
1 qt. chopped cabbage
1 pt. chopped onions
2 hot peppers
5 tbsp. salt
4 tbsp. mustard seed
2 tbsp. celery seed
1/2 c. sugar
1 qt. vinegar

Mix vegetables together. Cover with salt and let stand overnight in crock or enameled pan. Drain; add spices, sugar, and vinegar. Pack in clean jars. Put on cap and screw band firmly tight. Process in water bath at simmer temperature (180 degrees) for 15 minutes. This makes a good filling for mango peppers.