| | Directions | | Combined all chopped vegetables in a large bowl and sprinkle with salt and let stand (4 - 6) hours in a cool place. Drain well. Combined vinegar, sugar, and spices together in a large stock pot and bring to a boil over high heat. Reduce heat to a simmer and cook for (10) minutes. Add vegetables, and continue to simmer for (10) minutes. Bring to a boil and ladle into very hot, sterilized jars leaving 1/2" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Process in a hot water bath for (10) minutes. Remove from hot water and place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 1 quart Cabbage (chopped) (1 small head) |
| - | | 3 cups Cauliflower (chopped) (1 medium head) |
| - | | 2 cups sweet Onions Chopped |
| - | | 2 cups Green Tomatoes (chopped) (4 medium) |
| - | | 2 cups Pickles (chopped) (4 small pickles) |
| - | | 2 cups sweet Green Peppers (4 medium) |
| - | | 1 cup Red Pepper (chopped) (2 medium) |
| - | | 3 tablespoons salt |
| - | | 2 1/2 cups vinegar |
| - | | 1 1/2 cups sugar |
| - | | 2 teaspoons dry mustard |
| - | | 1 teaspoon turmeric |
| - | | 1/2 teaspoon ground ginger |
| - | | 2 teaspoons celery seed |
| - | | 1 teaspoon mustard seed |
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