24 med. green tomatoes
10 red onions
6 green bell peppers
6 red bell peppers
6-10 hot peppers
3 med. heads cabbage
1 1/2 qts. vinegar
3 1/2 c. sugar
1/3 c. salt
Pickling spice

Wash and quarter vegetables; put through food chopper using medium blade. Drain well. Place vegetables in large kettle with other ingredients. Tie 1/2 box pickling spice together with garlic clove in cloth and place in kettle. Cook, stirring often to prevent sticking until vegetables have changed color and are clear (approximately 1-1 1/2 hours). Ladle into sterilized jars.