Quantity: 9 half-pints

Jar size: Half-pints or pints


6 cups chopped green tomatoes

1-1/2 cups chopped sweet red peppers

1-1/2 cups chopped green peppers

2-1/4 cups chopped onions

7-1/2 cups chopped cabbage

1/2 cup canning or pickling salt

3 tbsp whole mixed pickling spice

4-1/2 cups vinegar (5%)

3 cups brown sugar


1. Sterilize canning jars, keep hot until used. Prepare two-piece canning lids according to manufacturer’s directions.

2. Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and let stand 12 hours.

3. Drain and press in a clean white cloth to remove all possible liquid.

4. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar and heat to a boil in a sauce pan.

5. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Remove spice bag.

6. Fill hot sterile jars with hot mixture, leaving 1/2-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

8. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-Pints or Pints

5 min

10 min

15 min



National Center for Home Food Preservation