Ingredients
16 cups chopped cabbage
12 chopped onions
12 each chopped sweet red and green peppers
6 - 8 chopped hot peppers
8 cups chopped green tomatoes
5 cups sugar
4 T ground mustard
1 T ground turmeric
1 T ground ginger
4 T mustard seed
3 T celery seed
2 T mixed whole spices
2-3 Qts apple cider vinegar
Preparation
Mix chopped vegetables. Sprinkle over them 1/2 cup salt (I use a non-iodized product) and let stand overnight. The next day, drain the mixture well. Tie the spices in a cheese cloth or clean cotton square. Add sugar and spices to vinegar and bring just to a boil then simmer for about 20 minutes. Add the vegetables and other ingredients. Bring to a simmer again and cook just until hot throughout. Pack into hot jars and seal at once.
