Yield: 6 Servings

Measure Ingredient
1 gallon Cabbage
1 gallon Green tomatoes
1 quart Onions
6 Bell peppers
2 Bunches celery
1 cup (scant) salt
3 tablespoons Mustard seed
4 tablespoons Dry mustard
2 tablespoons Ginger
2 tablespoons Cinnamon
1 tablespoon Cloves
1 tablespoon Nutmeg
4 tablespoons Turmeric
2 Hot peppers; diced (optional)
3 pounds Sugar
2 quarts Vinegar

Chop, but do not grind vegetables. Reserve and refrigerate celery. Mix all vegetables, except celery in large pan, sprinkle with salt and let stand overnight. Next day, drain all vegetables, squeezing out surplus juice. Add celery. Put all ingredients into large vessel and allow to come to a fast boil. Spoon into jars, seal and process.

NOTE: Get a book on canning if unsure how to process.

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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