Yield: 6 servings
Measure | Ingredient |
---|---|
1 quart | Ripe tomatoes |
6 smalls | Onions |
2 \N | Green peppers |
1 quart | Green tomatoes |
3 \N | Red peppers |
½ cup | Salt |
2 cups | Vinegar |
2 cups | Sugar |
Chop green tomatoes. Add salt. Allow to stand overnight. Drain.
Chop ripe tomatoes, onions, and peppers. Add to green tomatoes. Add vinegar and sugar. Heat to boiling. Simmer ½ hour, stirring frequently. Florence Taft Eaton, Concord, MA.