4 c. cabbage, chopped
2 c. green peppers, chopped
2 c. onions, chopped
2 c. green tomatoes, chopped
3 tbsp. mustard seed
1/2 c. salt
3/4 c. sugar
4 c. vinegar

Wash and drain vegetables. Peel onions. Remove seeds from peppers. Chop and measure all vegetables. Dissolve salt in 8 cups water. Pour over vegetables and let stand 1 hour. Drain. If too salty, rinse and drain again.

Mix vegetables with sugar, seed and vinegar. Let come to a boil and then simmer 20 minutes. Then bring to a rolling boil and put in jars while hot. Seal at once. Makes 4 pints.