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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 96 |
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Meet the Cook: My two grown sons (I have two granddaughters) actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. It will keep for months in the freezer. I like to crochet and sew, and I'm active in my church. Three times every month, I cook for Wednesday suppers at church - 40 to 50 people each time. -Lela Baskins, Windsor, Missouri Ingredients:
2 cups white vinegar |
1/2 cup sugar |
8 cups chopped tomatoes (about 11 large) |
1/2 cup chopped onion |
1 medium green pepper, diced |
1 celery rib, diced |
1/4 cup prepared horseradish |
2 tablespoons salt |
1 tablespoon mustard seed |
1-1/2 teaspoons pepper |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
Directions:
1. In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely.
2. In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon. Yield: about 6 pints.
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