1 small head cabbage, cored
1 medium cauliflower
2 medium onions
2 green bell peppers, seeded
4 to 6 jalapenos, seeded or not
1 1/2 lbs green tomatoes
2 red bell peppers, seeded
3 teaspoons salt
2 1/2 cups cider vinegar
1 1/2 cups sugar
1 1/2 teaspoons dry mustard
2 teaspoons turmeric
1 teaspoon celery seeds
1 teaspoon mustard seeds

Finely chop all vegetables. Combine chopped vegetables with salt in a large glass bowl. Let stand for 6-8 hours. Drain well. Combine remaining ingredients in a large pot and simmer for 10 minutes. Add drained vegetables and simmer another 10 minutes. Now bring to a boil. Ladle into hot jars leaving 1/2 inch head space. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.