1 gal. green tomatoes, sliced
3 or 4 hot peppers, chop fine
1 lg. head cabbage, chop fine
4 lg. onions, sliced

Pour 1 cup salt over vegetables; let stand overnight. Drain and then add 9 cups sugar, 1/2 gallon vinegar, and 1 box of mixed spices. Put on and cook for 45 minutes. Put in jars and seal.