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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 96 |
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A way to use all those fresh summer veggies. Ingredients:
12 1/2 pounds green tomatoes, chopped |
8 large onions, chopped |
10 green bell peppers, chopped |
3 teaspoons salt |
6 chopped green chile peppers |
1 quart distilled white vinegar |
1 3/4 cups white sugar |
1/2 cup prepared horseradish |
1 tablespoon ground cinnamon |
1 tablespoon ground allspice |
1/4 teaspoon ground cloves |
Directions:
1. In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
2. Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
3. Boil for 15 minutes, or until tender.
4. Pack tightly in sterilized jars and seal.
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