• 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. Yields 10 to 12 pints.

Unfortunately, Recipes & Memories: The Green Family is no longer available in print.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.