Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 30 mediums | Tomatoes (24 cups) |
| 8 mediums | Onions |
| 12 | Celery stalks; finely diced |
| ½ cup | Pickling salt |
| 1 | Green bell pepper; finely diced |
| 5 cups | Granulated sugar |
| 1 | Green bell pepper; finely diced |
| 2 tablespoons | Mustard seeds |
| 1 pinch | Dried red pepper flakes |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Cloves |
| 2 cups | White vinegar |
Peel and seed tomatoes. In large bowl combine tomatoes, onions, celery and peppers. Stir in pickling salt and let stand over night. Drain well. In large pot combine tomato mixture with remaining ingredients. Boil over high heat 15 min. stirring constantly. Ladle into sterile jars. Seal, label and store in a cool dry, dark place.
Canadian Living recipe. Makes 15 cups.
Recipe by: Canadian Living Magazine Posted to MasterCook Digest V1 #274 by Peg Baldassari <Baldassari@...> on Aug 15, 1997