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, .