1 gallon red tomatoes, peeled and sliced
1 gallon shredded cabbage
12 sweet green peppers, cut up
3 to 4 hot peppers (or some dry peppers)
1 qt. sliced onions
1 c. salt

Mix above and let stand 1 1/2 hours, drain well.

Add:

1 1/2 tbsp. dry mustard
1 tbsp. ground ginger
1 tsp. ground cloves
1 tbsp. tumeric
1 tsp. celery seeds
1 tsp. cinnamon
1/4 tsp. allspice
5 c. sugar
1 qt. vinegar

Boil slow for 20 minutes. Fill in hot jar, seal. Makes 12 pints. Cut all vegetables on slow cutter except tomatoes.