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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 2 |
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A great way to use up the end-of-summer bounty of garden produce. Nowadays, a quick pulse of the food processor makes rapid work of the vegetables. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
2 dozen ears of corn |
1/2 head cabbage |
2 quarts green tomatoes |
6 carrots, peeled |
6 small onions, peeled |
2 cucumbers |
1 green bell pepper, seeded |
1 cup celery |
2 quarts vinegar |
2 cups sugar |
1/2 cup salt |
1/2 teaspoon dry mustard |
1/2 teaspoon turmeric |
1/8 teaspoon cayenne |
Directions:
1. Cut corn from the ears.
2. Force cabbage, tomatoes, carrots, onions, cucumbers, and peppers through a food chopper.
3. Combine all vegetables and half the vinegar.
4. Combine remaining ingredients, including vinegar.
5. Add to vegetables, heat to boiling point and simmer for 40 minutes.
6. Fill hot sterilized jars and seal.
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