Piccalilli

1 quart chopped cabbage
1 quart chopped green tomatoes
2 sweet red peppers, chopped
2 large onions, chopped
1/4 cup salt
1 1/2 cup vinegar
2 cups packed brown sugar
1 teaspoon dry mustard
1 teaspoon tumeric
1 teaspoon celery seed
jars, lids, and rings

1. Combine vegetables and salt. Let sit overnight.
2. Drain vegetables. Squeeze out all moisture
3 .  Prepare the Jars by cleaning and covering with boiling water.  Boil for 10 minutes, then keep hot until ready to fill.
4 .  Combine vinegar, sugar, and spices in a saucepan. Add 1 1/2 cup water and boil for 5 minutes.
5 . Stir into vegetables in kettle. Bring to a boil.  
6 .  Put in sterile jars and seal while still hot. Hand tighten lid. 
7 .  Process in hot water bath for 10 minutes to complete seal.