2 gals. diced green tomatoes
1 cabbage head
4 green peppers
18 c. sugar
7 c. vinegar
3 1/2 c. water
2 tbsp. salt
1 oz. or 1/2 box pickling spice

Dice tomatoes, cabbage, and peppers; mix, then squeeze out excess juice. After squeezing, add remaining ingredients. (I put spice in cheese cloth and drop in.) Let come to boil and cook 45 to 60 minutes or until turns real dark (18 to 20 pints).