Anonymous Tue May 23 19:38:30 2006

16 medium green tomatoes

1 medium head cabbage

6 medium onions

6 green peppers

6 sweet red peppers

1/4 cup flaked pickling salt

2 tablespoon prepared mustard

6 cups white vinegar

2-1/2 cups sugar

1-1/2 teaspoons turmeric

1 teaspoon powdered ginger

2 tablespoon mustard seeds

1 tablespoon celery seeds

1 tablespoon mixed pickling spices -- tied in a

-- cheesecloth bag

With a sharp knife, coarsely chop all the vegetables. Combine and mix with the salt. Let

stand overnight. The next morning, drain, discarding the liquid. Put the prepared mustard in

a large kettle and gradually blend in the vinegar, sugar, turmeric, ginger, mustard seeds,

celery seeds,. Simmer for 2 minutes. Strain, then add the chopped vegetables and spice

bag. Simmer for another 10 minutes. Remove the cheesecloth spice bag. Pack the

vegetables immediately into the clean, hot pint jars, leaving 1/4\