1/2 bushel green tomatoes
2 sm. hard, heads of cabbage
10 to 12 pods hot pepper
10 to 12 bell peppers, all colors (green, red, yellow, orange)
1 gallon apple cider vinegar
4 c. sugar

Wash and peel tomatoes. Chop coarsely. Set aside. Wash and finely chop cabbage and hot pepper. Set aside wash and take seeds out of bell peppers. Chop coarsely. Mix tomatoes, cabbage, and peppers in canning pot. Add sugar. Stir with wooden spoon until well mixed. Add vinegar until liquid is level with other ingredients. Cook over medium heat until mixture turns color (cabbage will become clear and peppers will fade a little.)

Pour into hot, sterilized canning jars and seal. Let set for 2 to 3 days before eating. Makes about 30 pints.