3 1/2 lb. cabbage
2 gallons green tomatoes
1/2 gallon red and green sweet peppers
1 1/2 qt. vinegar
3 1/2 qt. sugar
1/2 gallon chopped onions
2 pods hot peppers

Grind cabbage, tomatoes, and peppers the evening before. Add 1/2 cup salt. Let stand until next morning. Squeeze in bag until free of juice.

Make a syrup of vinegar and sugar. Bring to a boil. Add onions and cook 2 minutes. Add drained vegetables. Cook about 45 minutes. Add 2 pods of hot peppers a few minutes before it gets cooked. Fill jars and seal.