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• 6 red bell peppers
• 2 pounds green tomatoes
• 2 pounds sweet (yellow) onions
• 1 small head of cabbage
• 3 green bell peppers
• 1/4 cup pickling salt
• 3-1/2 cups sugar
• 2 cups apple cider vinegar
• 1 cup water
• 1 tablespoon mustard seed
• 1 tablespoon ground turmeric
• 2 teaspoon celery seed

Coarsely grind all vegetables in blender or food processor. Mix vegetables with salt. Cover and let stand 12 to 18 hours.

Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

Pack mixture in hot jars, leaving 1/4-inch head space; seal. Process 10 minutes in a boiling water bath. Makes 5 or 6 pints.