5 c. ground green pepper
4 c. ground green tomatoes
4 c. ground onions
4 c. ground cabbage
1 1/2 c. ground sweet red pepper
1/2 c. pickling salt
4 c. sugar
4 c. cider vinegar
2 c. water
2 tbsp. mustard seed
1 tbsp. celery seed
1 1/2 tsp. turmeric

In bowl, combine vegetables and pickling salt; let stand overnight. Thoroughly rinse and drain. Combine remaining ingredients, pour over vegetables and bring to a boil. Boil gently 5 minutes then ladle into hot jars leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (pints or half pints) for 15 minutes. Makes 9 pints. Note: If you don't have the above vegetables available, you can use carrots, cucumbers, squash, zucchini, etc., as long as you have a total of 18 1/2 cups of vegetables.