Green tomato salad for winter

My grandmother lived in the village all her life and she naturally had her own vegetable garden. In late autumn, green tomatoes always remain on the beds, which do not have time to ripen. Here she is, so that the good would not be lost, she always made a salad of them. These recipes have already been handed down to us by inheritance, so to speak. I have experimented a lot and here is the best option now and I want to write. Take tomatoes and cut them into slices. If they are small, then you can simply divide them into four parts. Finely chop the cabbage, cut the onion into half rings and pepper into strips, about two centimeters wide. All this is mixed, salted and rearranged into some kind of enameled dishes. Put the oppression on top and put it in a warm place for the night. We don't need the juice that has formed, it can be drained. Then season with spices, sugar and vinegar and put on fire for ten minutes. The time report goes after boiling. Pack in liter cans still hot and be sure to sterilize for twenty minutes.