Put cabbage, onions, green peppers, tomatoes and red peppers in alternate layers in an enamel pan. Sprinkle each layer with salt and top with a complete covering of salt; let stand 12 hours. Drain. Put vinegar, sugar, mustard, mustard seed and celery seed in enamel kettle. Tie cloves in cheese cloth and add too mixture. Bring to boiling point; add vegetable mixture and simmer slowly until all are tender, about 1/2 hour. Remove cloves. Pack mixture into hot clean jars. Seal at once.
By Robin from Washington, IA
I have used this recipe for over 50 years and it still can't be beaten.
Grind together: 1 gallon Green tomatoes
1 medium head cabbage
3/4 cup salt Place in crock (or enamel pan) Let stand overnight. Drain.
Grind together: 3 large onions, 9 sweet peppers
Add to first mixture
1/2 gallon vinegar
8 cups sugar
1 cup flour
1/2 jar prepared mustard
4 tsp turmeric
1 tsp cinnamon
1 tsp cloves
1/2 small box celery seed
Bring to boil. Add ground vegetables and cook til it boils good. Stir constantly.
Seal in scalded, hot jars.
Makes 12 pints
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