1 cabbage
1 peck green tomatoes
8 onions
10 bell peppers
3 tbsp. salt
6 hot peppers
1 qt. vinegar
1 3/4 c. water
Pickling spice

Chop tomatoes, onions, peppers, and cabbage. Cover with salt. Let stand overnight. Drain; add pepper and spice (tied in a cheese cloth bag), and vinegar. Boil about 15 minutes. Pack in pint jars. Hot water bath 10 minutes.