1 gal. ripe tomatoes, peeled and sliced
1 gal. chopped cabbage
12 green bell peppers
5 lb. sugar
2 tbsp. celery and tumeric, each
1/2 gal. sliced onions
1/2 gal. vinegar
1 tsp. each cinnamon, allspice, cloves and ginger

Put all vegetables in an enamel container and pour 1 cup salt over the mix and allow it to sit overnight. Pour off water the next morning. Make vinegar solution and add vegetables. Bring to a boil and simmer for a few minutes. Pack in hot jars.