18 med. green tomatoes
6 sweet green peppers
12 med. white onions
1 lg. stalk celery
6 red bell peppers
1 lg. head cabbage
2 or 3 hot peppers
3 pts. apple cider vinegar
1/2 c. salt
4 c. sugar
2 tsp. turmeric
1 tsp. allspice
1 tsp. cinnamon
1 tsp. dry mustard
1 tsp. dry mustard seed
1/2 c. lemon juice

Grind the vegetables coarse. Mix salt, vinegar and vegetables together and let set for 30 minutes. Drain as dry as possible. Mix the sugar, turmeric, allspice, cinnamon, dry mustard, mustard seed and lemon juice together in a pan. Mix all together well and let stand for 30 minutes. Pack into jars and seal. Yield: 6 pints.

NOTE: When I was given this recipe some 20 years ago, it was at that time 100 years old.