Instructions: Grind together the green tomatoes, red and green peppers, cabbage and onions. Put 3 tablespoons salt on top of mixture; let stand overnight and drain.

Make the brine. Combine sugar, apple cider vinegar, mustard seed and turmeric. Boil this mixture 20 minutes.

Pour hot brine over vegetable mixture that has been packed into jars. Process 10 minutes in a hot water canner.

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