4 c. ground onions
4 c. ground cabbage
4 c. ground green tomatoes
4 c. ground green peppers, sweet & hot
4 c. ground red peppers
1/2 c. salt
6 c. sugar
4 c. cider vinegar
2 c. water
2 tbsp. mustard seed
1 tsp. celery seed
1 1/2 tsp. turmeric

Grind vegetables with coarse blade. Adjust amount of hot peppers to use according to taste. Place ground vegetables in stainless steel, enamel, glass or crock container. Stir to mix well and sprinkle with salt. Cover and let stand overnight. Rinse and drain several times until most of the salt is removed.

Combine remaining ingredients and pour over vegetable mixture; heat to boiling, simmer 3 minutes. Ladle into hot, sterile pint jars and adjust lids. Process in boiling water bath 10 minutes. Makes 8 pints.