Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | White vinegar |
| 2 quarts | Green tomatoes; chopped |
| 2 quarts | Onions; chopped |
| 4 quarts | Cabbage; chopped |
| 5 \N | Red peppers; chopped |
| 4 \N | Hot peppers; chopped |
| 3 pounds | Sugar |
| 2 ounces | Mustard seed |
| 2 ounces | Celery seed |
| 1 teaspoon | Turmeric |
| 4 tablespoons | Salt |
Squeeze juice from vegetables. Add remaining ingredients & cover with vinegar. Cook slowly for 1 hour. Pour into sterilized jars & seal. Makes 14 pints.
MRS. ERNESTINE GRIFFEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .