Yield: 6 servings
Measure | Ingredient |
---|---|
1 | Peck half ripe tomatoes |
2 cups | Diced celery |
6 mediums | Onions |
6 | Green sweet peppers, chopped |
2 quarts | Vinegar |
2⅔ cup | Brown sugar |
½ cup | Salt |
¼ teaspoon | Nutmeg |
2 ounces | Mustard seed |
Scald, peel, chop, and drain tomatoes. Add celery, onions, and peppers. Scald and cool vinegar. Add sugar, salt, mustard seed, and nutmeg. Combine with vegetables. Stir all together thoroughly 3 or 4 times at intervals of ½ hour. Let stand 6 weeks before using.
Florence Taft Eaton, Concord, MA.