Boil and sterilize your jar, lid, and ring. Set them aside to dry.
Chop all the cabbage, green tomatoes, bell peppers, and onion. Pack them tightly into your jar, sprinkling in the mustard and celery seeds after the veggies are in.
In a medium saucepan, bring the water, vinegar, sugar, salt, garlic, bay leaves, and peppercorns to a boil. Boil the brine for 2 or 3 minutes, stirring occasionally.
Transfer the brine from saucepan to something with a spout (pitcher, mixing bowl, etc.).
Slowly pour the brine over the jarred veggies. Pour quickly while the brine is still almost boiling.
Using a skewer or other similar tool, poke down into the jar and release all the air bubbles.
Place the lid on the jar and tightly screw down the ring.
Place the entire jar into your refrigerator. It will take quite awhile to cool completely. I always leave mine overnight and check the next morning to make sure the lid has sealed. Store in refrigerator for up to 12 months and enjoy!
