Winter Cabbage Salad

2 Large Heads of Cabbage
3 Red Bell Peppers
3 Yellow Bell Peppers
4 Orange Bell Peppers
2 Large Hot Red Banana Peppers
2 Large Hot Yellow Banana Peppers
10 Large Cooking Onions
2 Large Carrots

Brine

2 1/2 Cups of Water
2 1/2 Cups of Pickling Vinegar
2 Cups of Corn Oil
1/2 Cup of Sugar
1 teaspoon Turmeric

From the submitter:
This is my Polish Grandma's old country recipe and it is probably the best 
salad I  have ever eaten. It's kind of hard to describe exactly how it tastes 
because it's a combination of flavours but it certainly is delicious. Great 
as a side dish for Christmas Dinner or Easter but I eat it all the time. I 
guess you could describe it as a combination of spicy sauerkraut with the 
texture of cole slaw.

Clean and prepare all the vegetable for the food processor, you can do this 
with a hand shredder but I wouldn't want to, too much work. Shred all the 
vegetables in a food processor and throw into a 5 gallon pot, mix thoroughly 
and cover with 1/2 cup pickling salt. Leave on the counter overnight to ferment 
(very important step). The next day, you will need another 5 gallon pot or 
empty the ingredients into a canning pot, clean the 5 gallon pot and add;

Bring the brine ingredients to a boil, stirring occasionally to mix well, when 
they begin to boil well add the cabbage mixture and bring back to a boil. 
Cook for 15 minutes.
 
While you are waiting for the cabbage to boil, prepare 15 jars for canning, 
you can do it the traditional way of boiling them for 5 minutes if you wish, 
I put my jars, 10 at a time in the microwave with a little water in each for 
5 minutes and it seems to do the same thing, a little easier though and I 
boil the lids and rings for 5 minutes.

When the cabbage mixture has boiled for 15 minutes shut it off and pack the 
mixture in the hot jars, fill with the brine and use the end of a wooden 
spoon to get the air bubbles out and seal. No further processing is needed as 
the food is cooked, leave jars on a dry dishcloth on the counter top to cool, 
you will here them pop, which means they've sealed. Store them in a cold dark 
place such as a cold cellar until ready to use.

When you are ready to serve, put a jar in the refrigerator the night before 
you want to use it as it is best served chilled.