| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles &, Relishes | 1 | Servings | |
INGREDIENTS
| 1 | Dozen green tomatoes, quartered | |
| 1 | sm | Cabbage, cored and quartered |
| 1 | Dozen red and green bell peppers, seeded and quartered | |
| 1 | Dozen onions, peeled and quartered | |
| 2 | Whole cucumbers, peeled and halved | |
| 1 | Celery stalk, halved | |
| 1/2 | c | Salt |
| 1 | qt | Vinegar |
| 4 | c | Sugar |
| 1 | tb | Mustard seed |
| 1 | tb | Celery seed |
| 2 | tb | Pickling spice |
| Black pepper, to taste |
INSTRUCTIONS
Chop all vegetables in grinder or food processor. Place in large ceramic bowl and stir in salt; cover and let stand overnight. The next morning, drain well and place in large soup kettle. Stir in vinegar and sugar. Tie spices in cheesecloth bag and add to kettle. Bring mixture to a boil and simmer about 20 minutes. Spoon into 8 sterilized pint jars and process in boiling water bath for 10 minutes. Makes 256 two-tablespoon servings. Serving Ideas : Serve with meats. Recipe by: Elizabeth Powell Posted to TNT - Prodigy's Recipe Exchange Newsletter by Martha Sheppard <marthahs@worldnet.att.net> on Feb 24, 1997.
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