Takes the place of salad in a hurry-up sandwich-and-soup lunch.
12 large sweet green peppers
12 large sweet red peppers
12 large onions
2 large heads cabbage
1/4 cup salt
6 cups sugar
2 1/2 Tblsp. mustard seeds
2 1/2 Tblsp. celery seeds
* Discard pepper seeds. Chop peppers, onions and cabbage with coarse blade of food chopper.
* Add salt, mix, and let stand overnight. In the morning drain off brine.
* Add sugar and spices and mix well. Cover with cold vinegar and bring to a boil. Boil 15 - 30 minutes.
* Ladle into hot, sterilized jars; seal at once. Process in boiling water bath (212 degrees F) 5 minutes. Makes 14 pints."