5 1/2 lb Green tomatoes; core, chop
2 1/4 lb Onions; chopped
2 lb Green bell peppers; seeded
-chopped
1 lb Red bell peppers; seeded
-chopped
5 lb head cabbage; shredded
1/2 c Salt
1 qt Water
1 1/2 qt White vinegar
-{5% acidity}
1 1/2 c Sugar
1/2 c Mustard seeds
2 tb Celery seeds
1 tb Whole allspice
Combine first 5 ingredients in a large nonmetallic container.
Combine salt and water, stirring until dissolved; pour over
vegetables. Cover and chill at least 8 hours. Drain vegetables;
discard liquid.
Combine vinegar and next 4 ingredients in a stockpot; add
vegetables to pan. Bring mixture to a boil over medium heat;
reduce heat, and simmer 10 minutes.
Pack hot mixture into hot jars, filling to 1/2 inch from top.
Remove air bubbles; wipe jar rims. Cover at once with metal lids,
and screw on bands. Process in boiling-water bath 10 minutes.
