Spanish Pickle

1 large head of cabbage
9 quite large peeled cucumbers
6 green sweet peppers
9 large white onions
1 Tbsp. celery seed
1 Tbsp. mustard seed
1 scant Tbsp. tumeric
1 1/4 cups granulated sugar
vinegar

Chop peppers, cucumbers and cabbage. Sprinkle with salt in layers overnight, in the morning squeeze out as much of the juice as possible then add onions and other ingredients, cover with vinegar and cook for 1 hour. Put in dishes, seal when cold.