1 peck green tomatoes
1 lg. head cabbage
4 green peppers
6 onions
1 qt. + 1 c. vinegar
3 lbs. sugar
4 hot red peppers
1 tbsp. BLAIR allspice
1 tbsp. cloves

Chop tomatoes, add 1 cup salt and let set overnight. Drain off juice and add other chopped ingredients. Add vinegar and sugar. Put allspice and cloves in a cloth bag and drop in pot. Cook until tender, about 30 minutes. Put in pint jars and process in hot water bath 10 minutes. Yield: 12 pints.