5 lbs green cabbage
3 T salt
Mix together until brine forms. Pack into a crock or similar vessel. Make air-tight seal on vessel. Ferment for ~6 weeks.
Hot pack into hot jars. Process in boiling water for 20 minutes for quarts and 15 minutes for pints.
8 cups sugar
2 cups cider vinegar
2+ cups peppers: 2 green peppers and the rest jalapenos to make the 2+ cups (seed the jalapenos to make it less hot, but I left all the seeds in and with that much sugar, it was just fine)
1 packet liquid certo
Stir sugar and vinegar over medium heat until dissolved. Add peppers, stir and bring to hard boil over med-high heat. Boil hard 1 full minute. Remove from heat and let sit for 3 minutes. Add Certo; stir; pour into hot jars. Seal with hot sterile lids. Place upside down for 5 minutes. Turn back over and let side until sealed.
1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4cups sugar
2 tablespoons fresh lemon juice
Pinch of salt.
1. Bring lemon slices to a boil in a pot of water. Drain.
2. Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.
Yield: 1 3/4 cups.