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Stir together cabbage, onion, green tomatoes, chopped green and red
bell peppers, and pickling salt. Cover and chill 2 to 8 hours.
Transfer mixture to a Dutch oven. Stir in sugar, vinegar, 1/4 cup
water, mustard seeds, celery seeds, turmeric, and, if desired, dried
crushed red pepper. Bring to a boil over medium-high heat; reduce heat
to medium, and simmer 3 minutes. Cool to room temperature (about 30
minutes). Stir in jalapeño pepper, if desired. Cover and chill 1 to 8
hours before serving.
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