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, .