 |
Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 2 |
|
This is another recipe clipping that Mom collected. I am sure there is one here on Zaar, but I just want to put it here for safe keeping. These are all cut out of magazines and I have no idea which magazine or newspaper they came from. Some are even hand written. Ingredients:
1 quart green to pink tomato |
1 small head cabbage |
2 large onions |
2 sweet green bell peppers |
2 red bell peppers |
1/2 cup salt |
3 cups vinegar |
2 1/2 cups brown sugar |
1 teaspoon dry mustard |
1 teaspoon turmeric |
2 tablespoons celery seeds |
jalapeno pepper, optional for spicey |
Directions:
1. Grind or chop fine all vegetables and salt down with scant cup of salt for
2. 2 hours or overnight. Drain and press out all liquids.
3. Put into large pot and add vinegar, sugar and spices.
4. Boil 20 minutes then reduce to simmer and cook for 1 hr
5. then put into clean canning jars; place lids and rings on and process in a water bath for 8-10 minutes.
|
|