7 lg. onions, coarsely ground (4 c.)
1 med. head cabbage, coarsely ground (4 c.)
10 green tomatoes, coarsely ground (4 c.)
12 green peppers, coarsely ground (5 c.)
6 sweet red peppers, coarsely ground (1 1/2 cups)
6 c. sugar
2 tbsp. mustard seed
1 tbsp. celery seed
1 1/2 tsp. ground turmeric
4 c. cider vinegar

Combine all ground vegetables. Sprinkle with the salt. Let stand overnight. Rinse and drain vegetables; place in large saucepan. In large bowl, combine remaining ingredients and 2 cups water. Pour over vegetables. Bring to boiling; boil gently 5 minutes. Pack hot vegetables and liquid into hot pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes (start counting time when water returns to boiling). Makes 9 pints.