Yield: 8 Pints
Measure | Ingredient |
---|---|
2 cups | Apple cider vinegar |
3 cups | Sugar, brown, dark |
10 larges | Apple, tart; peeled, cored, & coarsely chopped |
5 \N | Pear, green firm; peeled, cored, & coarsely chopped |
2 larges | Bell pepper, red; cleaned & coarsely chopped |
1 cup | Currants, dried |
1 cup | Onion; coarsely chopped |
½ cup | Ginger, fresh; peeled & finely chopped |
2 larges | Lemons; seeded & finely chopped (include rind) |
2 teaspoons | Mustard seeds, whole |
1 tablespoon | Mint, fresh; coarsely chopped |
1 tablespoon | Salt |
\N \N | ISBN# 0-517-57450-0 |
\N \N | From: Sallie Austin Krebs |
In a large, nonreactive pot, bring vinegar and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer.
Cook, stirring occasionally, until thickened, about 45 minutes. Pour into sterilized jars and seal.
Source: Lee Bailey's California Wine Country Cooking