4 c  Chopped cabbage

      3 c  Chopped cauliflower

      2 c  Chopped onions

      2 c  Chopped green tomatoes

      2 c  Chopped green bell peppers

      3 tb Salt

  2 1/2 c  Vinegar

  1 1/2 c  Sugar

      2 ts Dry mustard

      1 ts Ground turmeric

    1/2 ts Ground ginger

      2 ts Celery seeds

      1 ts Mustard seeds

  Combine cabbage, cauliflower, onions, green tomatoes and bell peppers.
  Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain
  well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and
  mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture
  and simmer 10 minutes longer. Bring to boil. Pack, boiling hot, into hot
  sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10
  minutes in boiling water bath.
  Makes 4 pints
  (C) 1992 The Los Angeles Times from Karen Mintzias