1 gallon green tomatoes
2 lg. cabbage heads
4 to 6 sweet peppers
Hot peppers to taste
1 c. canning salt (scant)
3 c. sugar
1 qt. vinegar
6 to 8 onions
Spices for pickling

Grind or finely chop tomatoes, cabbage, peppers, and onions.

Mix in a large dishpan salt and vegetables and place crushed ice over top. Mash down flat and put a plate over it and let set about 3 hours. After ice is completely melted - drain completely dry. (Squeeze with hands.)

Mix sugar and vinegar, pour over vegetables. Tie about 2 tablespoons pickling spices in cheese cloth or white thin rag, and put in pan. Boil until vegetables turn yellow. Pour into jars, seal.