1 qt. cabbage, chopped
1 qt. green tomatoes, chopped
2 sweet green peppers
2 sweet red peppers
2 lg. onions
1/4 c. salt
1 1/2 c. vinegar
1 1/2 c. water
2 c. brown sugar, firmly packed
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. celery seed

Chop cabbage, tomato, red and green peppers and onions. Mix with salt and let stand overnight. Next morning drain. Boil vinegar, water, sugar, spices for 5 minutes. Add chopped vegetable mixture and bring to a boil.

Ladle into hot canning jars leaving 1/4-inch headspace. Adjust caps according to manufacturer's instructions.

Process in a boiling water bath canner; 1/2 pints 10 minutes, pints 15 minutes.