2 qts. green tomatoes
3 qts. cabbage
2 qts. onions
3/4 c. salt
1 qt. red and green peppers
4 c. white vinegar
2 tbsp. prepared mustard
4 tbsp. mustard seed
2 1/2 c. sugar
4 tbsp. pickling spice
2 to 3 c. diced hot peppers

Coarsely chop tomatoes, cabbage, onions and peppers. Add salt. Let stand overnight; drain. Tie pickling spices in cloth and combine with vinegar, mustard, mustard seed and sugar. Simmer 15 minutes. Add drained vegetables and simmer 15 minutes, stirring occasionally. Can in hot jars, making sure vinegar solution covers vegetables.