1 lg. head cabbage
8 med. onions
6 lg. peppers, 3 green, 3 red
1 peck (8 qts.) green tomatoes
2 qts. vinegar
2 tbsp. mustard seed
2 tbsp. ground cinnamon
1 tsp. ground cloves
1 3/4 c. sugar (scant)
1/3 c. canning salt

Grind vegetables, using largest cutting blade. Cover with salt and let stand several hours or overnight. Drain; press out brine. Makes 20 cups of vegetables. Mix vinegar, sugar and spices; heat and add vegetables. Simmer 10 minutes. Pack into hot sterilized jars and seal tight. Yields about 12 pints.