Chop vegetables into 1/4 dice size pieces.
Soak raisins in 1/4 cup of water for 10 minutes.
After soaking, chop Sun-Maid raisins into 1/4 dice size pieces.
Stir together cabbage, onion, green tomatoes, green and red bell peppers, Sun-Maid raisins, and salt.
Cover and chill 2 to 8 hours.
Transfer mixture to large stockpot.
Stir in vinegar, water, mustard seeds, celery seeds, turmeric and if desired, and (optional) dried crushed red peppers.
Bring to a boil over medium-high heat.
Reduce heat to medium and simmer 3 minutes.
Stir in jalapeño pepper if desired.
Cover and chill 1 to 8 hours before serving.