2 lg. heads cabbage, grated as for slaw
6 med. green tomatoes, chopped fine (leave seeds)
2-4 med. hot peppers chopped fine (the more the hotter)

Mix all vegetables together. Pack in pint jars (about 9 or 10). To each jar add 2 teaspoons canning salt and 1/2 teaspoon sugar. Fill with boiling water. Cover with seals and tighten lids. It will take 2-3 weeks to "cure". The mixture will bubble and juice will seep out of jars. When bubbling has stopped, rinse jars in cold water - dry - it is ready to eat.