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.
print it
A new mobile museum helps visitors understand the deep history of the country’s first incorporated African American town, its faith born of resilience, and, most important, its hopes for the future.
Satisfy your curiosity by visiting some of our state’s wild, wonderful, and yes, sometimes (lovably) wacky museums, big and small.
Western North Carolina is at its most stunning when autumn arrives and the leaves burst into color. Before you head out leaf-peeping this fall, check in weekly to see what colors our experts are seeing at 22 of our favorite mountain spots.
When the threads of life get tangled, there’s one place where North Carolina knitters go to get advice, share joys and sorrows, and create something together: the couch at their favorite yarn shop.
