26 to 28 medium sized green tomatoes (4 quarts chopped)
1 head cabbage (4 quarts chopped)
2 large onions (3 cups chopped)
2 large sweet red peppers (1 cup chopped)
1/4 cup canning salt
1 tsp. ground allspice
2 tsp. celery seed
2 tsp. mustard seed
1 pound brown sugar (2 cups firmly packed)
1 quart cider vinegar

Sprinkle layers of chopped tomatoes, cabbage, onions, and pepper with salt. Let stand overnight. The next morning, cover with cold water (do not rinse) and drain in colander.

Add spices, sugar and vinegar. Simmer until quite thick, about 25 minutes. Pack into hot 1/2 pint or pint canning jars, leaving 1/4-inch headspace. Adjust caps. Process in a boiling water bath for 15 minutes.

Makes about 8 pints or 16 1/2 pints.