1 med. head cabbage, chopped
6 med.-sized onions, chopped
6 green peppers, chopped
6 sweet red peppers, chopped
1 1/2 lbs. green tomatoes, chopped
1/4 c. pickling salt
2 tbsp. prepared mustard
1 1/2 qts. vinegar
2 1/2 c. granulated sugar
1 1/2 tsp. turmeric
1 1/2 tsp. ground ginger
2 tbsp. mustard seed
1 tbsp. celery salt
1 tbsp. mixed whole pickling spice

Wash and prepare vegetables; mix with pickling salt. Cover; let stand overnight. Drain.

In kettle, mix mustard with small amount of vinegar; add remaining vinegar, sugar and spices. Simmer 20 minutes. Add vegetables; simmer 10 minutes. Continue simmering while quickly packing one hot, sterilized jar at a time. Fill to within 1/2 inch from top. Be sure liquid covers vegetables. Seal each jar at once. Yield: 7 pints.