1 peck (12 1/2 pounds) green tomatoes
1 medium (firm head) cabbage
10 green bell peppers
3 tablespoons salt
3 hot peppers, chopped
1 quart vinegar
1 tablespoon cinnamon
1 tablespoon allspice
1/4 teaspoon cloves
3 tablespoons dry mustard
1 3/4 cups sugar


Chop tomatoes, {cabbage}, onions, peppers (bell) together and cover with salt.  Let stand overnight.  Drain, add the hot peppers, vinegar, spices, and sugar.  Allow to boil slowly until tender (about 15 minutes).  Pack into sterilized jars (pints) and seal at once.  (or bring ingredients to boil, pack into clean jars, put on the cap, screwing the band firmly tight, and process in a water bath at simmering temperature (180-degrees) for 15 minutes). 

Leave a Reply

Your email address will not be published. Required fields are marked *