1 peck (12 1/2 lbs.) green tomatoes
8 lg. onions
10 green bell peppers
3 tbsp. salt
6 hot peppers
1 qt. vinegar
1 tbsp. cinnamon
1 3/4 c. sugar
1 tbsp. allspice
1/4 tsp. cloves
3 tbsp. dry mustard
1 tsp. turmeric
1 dozen med. size cucumbers
1 lg. cabbage

Chop tomatoes, onion, peppers, cucumbers and cabbage together. Cover with salt and let stand overnight; drain. Add the hot peppers that have been chopped fine, vinegar, sugar and spices, allow to boil slowly for 15 or 20 minutes. Pack in hot jars and seal. (Most of the time I don't let these vegetables stand overnight, I just cook it down low, but don't over cook.)