6 hot peppers
2 qts. chopped cabbage
6 med. onions, chopped
6 green peppers, chopped coarsely
6 red peppers, chopped coarsely
1 qt. peeled green tomatoes, chopped
1 tbsp. mixed pickling spices
1/4 c. pickling salt
6 c. vinegar (5% acidity - divided)
2 tbsp. prepared mustard
2 1/2 c. sugar
2 tbsp. mustard seed
1 tsp. ground ginger
1 1/2 tsp. ground turmeric

Combine vegetables and salt. Stir well. Cover and let stand 8-10 hours or overnight. Drain well. Stir 2 tablespoons vinegar into mustard. Combine with remaining vinegar and next five ingredients in large kettle. Bring to a boil. R educe heat. Simmer 20 minutes. Add vegetables and simmer 10 more minutes.

Pack solid into pint jars leaving 1/4 inch headspace. Cover at once with metal lids and screw band tight. Process 10 minutes in boiling water bath. Yields: 10 pints. Keeps well.

(I sometimes make a double batch every 2-3 years.)