1 gal. chopped cabbage
12 onions, chopped
12 green peppers
12 red peppers
2 qts. chopped green tomatoes
5 c. sugar
4 tbsp. ground mustard
1 tbsp. turmeric
1 tbsp. ginger
4 tbsp. mustard seed
3 tbsp. celery seed
2 tbsp. mixed spices
2 to 3 qts. vinegar
1/2 c. salt

Mix all chopped vegetables with 1/2 cup salt. Mix sugar and spices with vinegar and pour over vegetables. Bring to a boil and cook for 30 to 40 minutes. Pour in hot sterilized jars, pints, or quarts and seal.