1 gallon green tomatoes
4 lg. onions
3 red sweet peppers
3 green sweet peppers
1 sm. head cabbage
1 lg. handful salt
3 pt. vinegar
1 tbsp. black pepper

Grind all vegetables up, coarsely. Mix vegetables plus salt together. Let stand overnight. Drain off juice. Add vinegar and black pepper. Cook on low heat for 30 minutes after you bring to a boil. Stir occasionally so won't scorch. Seal in sterilized jars.