4 c. ground onion
1 med. head cabbage (4 c.)
12 green sweet peppers
6 pods red hot peppers
1/2 c. salt
6 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. turmeric
4 c. cider vinegar
2 c. water
2 tsp. Cayenne pepper

Grind vegetables, using coarse blade. Sprinkle with 1/2 cup salt; let stand over night. Rinse and drain. Combine remaining ingredients; pour over vegetables. Heat to boiling. Simmer 3 minutes; seal in hot jars. Makes 8 pints.