4 c. ground onions
4 c. ground cabbage
4 c. green tomatoes
12 green peppers (ground)
6 red peppers (ground)
1/2 c. canning salt

Mix all ingredients and let stand 4 hours or overnight. Wash salt off real good 4 or 5 times.

Then combine: 1 tbsp. celery seed 2 tbsp. mustard seed 1 1/2 tsp. turmeric 6 c. vinegar

Bring to a boil. Pour over vegetables and cook for 10-15 minutes. Pour and seal in jars.