1 peck green tomatoes
1/2 peck bell peppers
5 onions, (med. size)
1 lg. cabbage head
2 c. vinegar
4 c. sugar
1/3 c. salt

Removed seeds from peppers and finely chop. Quarter tomatoes, dice onions, chop cabbage.

Combine vinegar, sugar, salt and add vegetables. Cook on low heat for 1 1/2 to 2 hours. Ladle hot mixture into pint jars, wipe rims clean and adjust two piece caps.

Process in a boiling water bath for 10 minutes.

Makes 14 pints.