Ingredients
3 pounds green tomatoes (about 5 medium)2 tablespoons salt1 medium head cabbage1 pound onions (about 3 medium)1 pound green and sweet red peppers (about 3 medium), seeded1 jalapeno pepper, seeded and chopped, optional 4 cups cider vinegar2-3/4 cups sugar4 teaspoons mixed pickling spices
Preparation
Chop tomatoes. Transfer to a strainer and sprinkle with salt; let tomatoes stand 10 minutes. Meanwhile, chop cabbage, onions, and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno.
Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add spice bag to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.
