Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Elizabeth Hasting
2 gallons green tomatoes
3 TBS kosher (canning) salt
5 red, yellow and?or green sweet peppers
3 large white Vidalia onions
1 medium head cabbage
2 cinnamon sticks
2 cups sugar
1 1/2 cup apple cider vinegar
Dice tomatoes and put them in a non-metal bowl. Sprinkle with salt and pour in water level with tomatoes. Let sit for at least 3 hours or overnight.
Drain tomatoes. Dice peppers and onions. Mix vegetables with remaining ingredients. Cook on stovetop until tender.
Pack in sterilized quart or pint jars. Boil in hot water bath for 20 minutes. Water must cover at least 11?2 inches over tops of jars.
(This recipe was contributed as part of a "Cook of the Week" feature.)