| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
6 |
Servings |
INGREDIENTS
| 1 |
ga |
Cabbage |
| 1 |
ga |
Green tomatoes |
| 1 |
qt |
Onions |
| 6 |
|
Bell peppers |
| 2 |
|
Bunches celery |
| 1 |
c |
(scant) salt |
| 3 |
tb |
Mustard seed |
| 4 |
tb |
Dry mustard |
| 2 |
tb |
Ginger |
| 2 |
tb |
Cinnamon |
| 1 |
tb |
Cloves |
| 1 |
tb |
Nutmeg |
| 4 |
tb |
Turmeric |
| 2 |
|
Hot peppers; diced (optional) |
| 3 |
lb |
Sugar |
| 2 |
qt |
Vinegar |
INSTRUCTIONS
Chop, but do not grind vegetables. Reserve and refrigerate celery. Mix all
vegetables, except celery in large pan, sprinkle with salt and let stand
overnight. Next day, drain all vegetables, squeezing out surplus juice. Add
celery. Put all ingredients into large vessel and allow to come to a fast
boil. Spoon into jars, seal and process.
NOTE: Get a book on canning if unsure how to process.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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