Carrot Relish

8 carrots
2 medium sized heads cabbage
8 small onions
8 sweet red and green peppers
½ cup canning salt (scant)

Grind the vegetables in food chopper. Put in a large bowl or crock, add salt and let stand 2 hours. Drain and wash off salt, adding a cup of water to do it. Mix:

6 scant cups sugar
3 cups cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

Add to drained vegetables. Put in sterilized jars and seal. Requires no cooking and keeps well.