1 gal. green tomatoes
1 lb. onions
3 red bell peppers
3 lbs. cabbage
2 pods hot pepper

Put through grinder using coarse blade. Sprinkle with 1/4 cup salt. Let stand overnight and drain well. Cook with 3 pint vinegar, 6 cups sugar (pickling spices tied in cloth), cook until tender. (Green coloring can be added for color while cooking). Put in jars and seal airtight.