1 scant peck green tomatoes
20 onions
1 med. head cabbage
8 green peppers
8 red peppers
1/2 c. salt plain
1 1/2 qt. vinegar
3 c. water
9 c. sugar (1/2 white & 1/2 brown)
2 1/4 tsp. turmeric
Put following in cloth bag:
1 1/2 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 oz. whole allspice

Put vegetables through a coarse chopper. Add 1/2 cup salt. Let stand overnight and drain. Add vinegar, water, sugar and spices. Bring to a boil, simmer for 10-15 minutes. Pour into jars and seal. Yield: 14 pints.