1 head cabbage- chopped
12 lg green tomatoes- diced
6 green sweeet peppers chopped
2 med onions chopped
3 red sweet peppers chopped
Place above mixture in large kettle.
Sprinkle with 1/2 cup pickling salt. Let stand overnight in refrigerator. Drain.

Here’s the rest:

6 cups sugar
2 TBS mustard seed
1 TBS celery seed
1- 1/2 tsp turmeric
4 cups cider vinegar
1- 1/2 tsp powdered Alum
2 cups water

Heat above mixture to a boil then pour over the vegetables. Boil gently for about 5 minutes. Seal in jars and then Water bath for about 10 minutes to seal.