Let me now therefore, once more, before I finally cease to speak to this congregation, repeat, and earnestly press the counsel which I have often urged on the heads of families, while I was their pastor, to great painfulness in teaching, warning, and directing their children; bringing them up in the training and admonition of the Lord; beginning early, where there is yet opportunity, and maintaining constant diligence in labours of this kind.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2	lb	Green tomatoes
1	sm	Head of cabbage
2	lg	Onions
2	lg	Sweet red peppers
2	lg	Sweet green peppers
1/2	c	Salt
3	c	Cider vinegar
2	c	Brown sugar (tightly packed)
2	tb	Mixed whole pickling spices

INSTRUCTIONS

Source: The Art Of Preserving
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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by specbudd@juno.com
(Special Buddie) on Feb 24, 1997.

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”