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Dixie Relish

3 or 4 whole red peppers

1 pint white onions

1 pint chopped sweet green

2 tablespoons salt peppers

4 tablespoons mustard seed

1 pint chopped sweet red

2 tablespoons celery seed peppers

¾ cup sugar

1 quart chopped cabbage

1 quart vinegar

Soak green and red peppers in brine for twenty-four hours, using one cup salt to one gallon water. Take from the brine and freshen in clear, cold water, from one to two hours. Drain well, cut open, remove seeds and white sections, and chop the peppers. Put cabbage and onions through the food-chopper separately and measure before mixing. Add chopped cabbage and onions to chopped peppers. Add salt, spices, sugar and vinegar. Let the mixture stand overnight in a covered crock or enameled vessel. Drain, and heat the liquid. When hot add the other ingredients and cook for ten minutes. Seal in clean, hot jars.