4 lg. green peppers
4 lg. sweet red peppers
12 green tomatoes
6 (6 inch) cucumbers
2 lg. onions
6 tbsp. salt
2 c. finely chopped cabbage
2 sm. hot peppers
2 1/2 c. sugar
3 c. vinegar
3 tbsp. mustard seeds
1 tsp. turmeric
2 tsp. allspice
2 tsp. ginger (grated)
3 bay leaves, crushed

Remove seeds from peppers. Put peppers, cabbage, tomatoes, cucumbers and onions through food chopper. Stir in salt and let stand overnight. Next morning, place in colander and force out as much brine as possible.

Combine all vegetables in saucepan. Add sugar, vinegar and spices. Mix well and heat to boiling. Boil 3 minutes. Pack in pint jars, seal, and process in hot water bath 5 minutes.