My apologies to nancyo, I'm just copying and pasting here with no intention of having these go in the archives. Maybe one of these looks like something you would want.
A good way to use green tomatoes, this chow chow is a spicy and hot accompaniment to beans and peas.
1 quart green tomatoes, chopped (about 6 to 8 tomatoes)
2 sweet green peppers, chopped
2 large mild onions, chopped
1 small head cabbage, chopped
1/2 cup salt
3 cups vinegar
2-1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed
Grind the chopped vegetables. Add the salt to them, and let the mixture stand overnight.
Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, tumeric, and celery seed and bring to a boil. Reduce the heat and simmer for one hour. Stir frequently.
Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.
Most piccalillis are made with cucumbers, but East Texans cleverly adapted this recipe to meet their own needs. This is a sweeter relish than some.
4 quarts green tomatoes, finely chopped (about 20-25 tomatoes)
1/2 head cabbage, finely chopped
1/2 cup pickling salt
enough water to cover the vegetables
1 quart cider vinegar (4 cups)
1-1/2 cups brown sugar
1/2 tablespoon mustard seed
1/2 tablespoon cinnamon
1 tablespoon black pepper
1/8 teaspoon red pepper
1/2 tablespoon allspice
1 tablespoon ginger
Combine the vegetables and salt; cover with water, and soak overnight. Drain and rinse the vegetables.
Combine the remaining ingredients in a large pot and bring them to a boil; add the drained vegetables and return the mixture to a boil. Reduce the heat and simmer until the vegetables are tender (about 30 minutes).
Pack the hot mixture into hot, sterilized pint jars. Cover, and process in a boiling bath for 15 minutes.