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. K™ 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.