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.