| 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.”