1 peck green tomatoes
1 qt. vinegar
3 green peppers
1 tbsp. ground cloves
1 lg. head cabbage
4 lb. sugar (9 c.)
2 red sweet peppers
1 tbsp. ground allspice
1 oz. whole white mustard seed

Chop peppers, cut tomatoes and cabbage quite fine. Mix and put in stone jar; sprinkle with salt and let stand overnight. In the morning, drain and add vinegar, sugar and spices. Cook all for 15 to 20 minutes. Put into jars and seal. Makes 12 pints.

Process in boiling water bath for 5 minutes. Processing time starts when water in canner starts to boil.