4 lg. onions
4 c. chopped cabbage (you can put more)
4 c. green tomatoes, chopped
12 green bell peppers, chopped
6 red bell peppers, chopped
1/2 c. pickling salt
6 c. sugar
2 tbsp. mustard seed
1 tbsp. celery seed
1 1/2 tsp. ground turmeric
4 c. vinegar
35-50 pods hot pepper (according to your taste)

Total bell peppers should equal 6 to 6 1/2 cups.

Combine all vegetables in large bowl and sprinkle with salt. Let stand overnight. Rinse and drain vegetables. Put in large enamel saucepan. Mix sugar, spices and vinegar in bowl. Add 1 cup water and pour over vegetables. Boil for about 35 minutes and put in hot, clean jars and seal. Delicious!