5 gal. bucket green tomatoes
2 med. sized cabbage heads
12 bell peppers (6 red - 6 green)
6 or 8 onions
20 pods hot pepper

Wash, quarter and grind up with food chopper. Put into a large stainless steel or enamel pot. Add 1/2 cup of salt. Stir good and leave overnight. In the morning squeeze out water with hands making into balls. Pour the last through a strainer and get the water out.

Put into large dish pan or pot. Stir and loosen balls. Almost cover with vinegar, 1/2 gallon or little more. Let cook for two hours. Stir often or it will stick. Add about 5 pounds of sugar and 1 teaspoon cloves, 1 teaspoon pickling spices tied up in a bag and cook another hour. Put into pint jars and seal.