1 quart Green Tomatoes

2 Sweet Green Peppers

2 Sweet Red Peppers

2 Large Onions

1 Small Head Cabbage

½ cup Salt

3 cups Apple Cider Vinegar

2 ½ cups Brown Sugar

1 tsp Dry Mustard

1 tsp Turmeric

2 tbsp Celery Seed

Step 1

Cut Tomatoes, peppers, onions and head cabbage to desired thickness. (this can me very think to 1/2 inch in thickness)

Step 2

In Large bowl, place all cut vegetables and salt; mix well and let set overnight.

Step 3

Next day, drain liquid off. Prepare 7 half pint jars and lids.

Step 4

In a large pot place vegetable and add vinegar, brown sugar, dry mustard, turmeric and celery seed, bring to a boil.

Step 5

Reduce to a simmer and cook for one hour, stirring occasionally.

Step 6

Put into sterilized jars, let seal on there on and let come to a complete cool. Once completely cool, double check and make sure jars have sealed. Store jars in a dark place for three weeks before using.