1 lb. cabbage (8 to 10 lbs.)
6 green bell peppers
6 red bell peppers
12 sm. or 6 lg. onions
12 med. cucumbers (optional)
12 lg. green tomatoes
1 qt. vinegar
3 tbsp. pickling spice (tied in a bag)
5 c. sugar

Chop medium or fine cabbage, bell peppers, onions, tomatoes and cucumbers. Put in a large container (crock is best). Sprinkle with salt to taste and cover with cloth. Let stand overnight and drain next morning. Put all of these ingredients into a large pot and boil for 5 minutes. Then can. Makes about 6 quarts or 12 pints.