Wash the tomatoes and cabbage. Peel the onions. Wash the peppers and remove seeds and membranes. Put all the veggies through a food chopper fitted with a medium blade, or chop them by hand. Put the chopped veggies in a large glass bowl and sprinkle with the salt. Let stand in a cool place overnight. Rinse the veggies under cold running water, draining them through a cheescloth-lined sieve to remove all liquid. Combine the vinegar and sugar in a preserving kettle. Put the pickling spices in a cheesecloth bag and add to kettle. Bring to a boil, stirring, add the drained veggies and simmer, uncovered, for 30 minutes. Remove spice bag and discard it. Ladle into hot sterilized jars and seal immediately in a hot water bath for 5 minutes. Makes approx. 4 pints.