Yield: 1 Servings
Measure | Ingredient |
---|---|
1 x | Tomatoes (1/2 peck) |
6 eaches | Bell pepper, yellow |
2 eaches | Onions, large |
½ ounce | Mustard seed |
5 tablespoons | Salt |
1 quart | Vinegar |
½ ounce | Celery seed |
½ ounce | Allspice, whole |
½ ounce | Cloves, whole |
½ ounce | Cinnamon, stick |
3 eaches | Bay leaf |
1½ cup | Brown sugar |
Put the tomatoes, peppers and onions through the food chopper. Place all spices in a cheese cloth bag and boil with the vinegar, salt and sugar for 15 minutes. Add the chopped vegetables and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.