In a large nonreactive container, combine the ground onions, cabbage, green tomatoes, and bell peppers. Add salt and stir to blend. Refrigerate overnight or let stand at room temperature for 3 to 4 hours.

Drain and rinse the vegetables and then transfer them to a large nonreactive kettle or Dutch oven (stainless steel or enamel-lined). Add the sugar, vinegar, water, celery seeds, and turmeric. Bring to a boil and lower the heat to low; simmer for 20 minutes, stirring frequently.

Meanwhile, prepare the jars and lids. Fill the canning kettle with water; add the clean jars and bring the water to a boil. Reduce the heat to a simmer. Put the lids in a separate saucepan and bring just to a boil. Turn the heat off and leave the lids in the hot water.

Take a jar out of the kettle of simmering water and fill it, leaving a headspace of 1/2-inch. Wipe the rims and threads of the jar with a clean dampened paper towel and place a lid on. Screw on the jar ring to "fingertip" tightness; don't over-tighten. Repeat with the remaining jars and lids.

Place a rack in the kettle of simmering water and lower the jars into the rack (you might have to work in two batches). Make sure the water is at least 1 inch above the tops of the jars. Bring the water back to a boil and lower the heat just enough to keep the water at a gentle boil. Cover the pan and continue boiling for 15 minutes (10 minute for half-pints) for altitudes under 1,000 feet. For elevations above 1,000 feet, use the chart below.

Lift the jars from the water and set them on a rack (try to avoid tilting the jars).

Makes 8 to 10 pint jars.