Ingredients
| ¼ | head green cabbage, shredded and chopped |
| 2 | green tomatoes, chopped |
| 1 | green bell pepper, chopped |
| 1 | red bell pepper, chopped |
| 1 | medium yellow onion, chopped |
| 1 | medium jalapeño pepper, seeded and chopped |
| 2½ | cups cider vinegar |
| 1 | cup sugar |
| 1 | tablespoon dry mustard |
| 2 | teaspoons celery seed |
| 2 | teaspoons salt |
| 1 | teaspoon black pepper |
| 1 | teaspoon crushed red pepper |
| 1 | teaspoon turmeric |
Directions
In large bowl, combine cabbage, tomatoes, bell peppers, onion and jalapeño pepper. In large saucepan, combine remaining ingredients. Bring to a boil. Pour over vegetables and mix well. Cover and refrigerate 4 hours or overnight. Serves 12.
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