2 1/2 lb Green Peppers -about12 medium 1 sm Head cabbage (1 pound) 1 lb Onions (3-4 large) 1 lb Carrots (7 medium) 2 3/4 c Heinz distilled White -Vinegar 3/4 c Water 1 1/2 c Granulated sugar 3 tb Salt 1 tb Mustard seed 1 tb Celery seed Wash, trim and quarter vegetables. Put vegetables through food grinder, * using coarse blade; drain, discarding liquid. Combine vinegar and remaining ingredients in large saucepot; heat to boiling. Add vegetables; simmer 5 minutes, stirring occassionally. Continue simmering while quickly packing one clean, hot jar at a time. Fiil to within 1/2 inch of top making sure vinegar solution corers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 5-6 pints. Source: Heinze Vinegar Label Found by Fran McGee