Chop, not too fine:

5 green peppers
2 sweet red peppers
1 sm. cabbage, quartered
5 green tomatoes
5 onions, peeled

Sprinkle with:

1/4 c. salt

Cover and let stand overnight. Cover with cold water and drain. Add:

3 c. brown sugar
1 tbsp. mustard seed
2 inch piece stick cinnamon
2 c. mild cider vinegar

Add:

1 1/2 tsp. celery seed
1 tbsp. whole cloves
1 tbsp. allspice berries

Bring to the boiling point and cook slowly for 15 minutes. Makes 4 pints.