Step 1

Place cabbage, green tomatoes, onions, and green and red bell peppers in a nonreactive container. Sprinkle with salt, and toss to combine. Cover and let stand at room temperature at least 6 hours, or chill in refrigerator up to 12 hours.

Step 2

Drain mixture well; rinse and drain again. Set aside.

Step 3

Prepare a boiling water canner. Heat 5 (1-pint) glass jars in simmering water until ready to use. Do not boil. Wash lids in warm, soapy water; dry well. Set bands aside.

Step 4

Stir together vinegar, sugar, allspice, dry mustard, and chiles in a large stockpot. Cover and bring to a boil over high. Uncover; reduce heat to medium-low, and simmer, undisturbed, 10 minutes. Add vegetable mixture, and stir to combine. Cover and bring to a boil over medium-high. Uncover; reduce heat to medium-low, and simmer, undisturbed, 10 minutes.

Step 5

Remove mixture from heat, and ladle evenly into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles, and wipe jar rims. Center lids on jars, and apply bands; adjust to fingertip tight. Lower jars into boiling water canner, and process, covered, for 10 minutes. Turn off heat, uncover, and let jars stand 5 minutes. Remove jars from canner, and let cool 12 to 24 hours. Check lids for seal (lids should not flex when center is pressed). Store in a cool, dark, dry place for up to 18 months.