Yield: 10 to 12 pints.
1 small cabbage, chopped
1 peck (8 quarts) green tomatoes, chopped
8 large onions, chopped
10 green peppers, chopped
3 tablespoons salt
1 quart apple cider vinegar
Pickling spices (tied in a cloth)
(May add 3 hot peppers)
1¾ cup sugar
Combine cabbage, tomatoes, onions, and green peppers in a large bowl; cover with salt and let sit at room temperature overnight. Drain vegetables and add vinegar, sugar, and spices to taste. Transfer vegetables to a large saucepan and boil slowly until tender (about 15 minutes). Seal in hot, sterilized jars.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
