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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 8 |
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Another great recipe to use up all those wonderful garden veggies! I don't use the green tomato because my family doesn't care for them, but I sometimes add sliced celery instead (I love celery!!) You can play around with the amounts to suit your taste, or add/delete veggies as you wish. Ingredients:
1 lb carrot, peeled and sliced |
1 head cabbage, shredded |
3 medium zucchini, sliced |
1 lb onion, sliced |
10 medium green tomatoes, sliced (optional) |
1 1/2 heads cauliflower |
4 cups sugar |
1/2 gallon white vinegar |
1 tablespoon dry mustard |
1 tablespoon celery seed |
1/2 tablespoon dried turmeric |
Directions:
1. Slice onions and salt to taste.
2. Let set 3 hours.
3. Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
4. After 3 hours, drain onions on paper towel, but do not rinse.
5. Cook carrots and cauliflower in vinegar and spices for 5 minutes.
6. Add all other ingredients.
7. Cook until very hot, about 10 minutes.
8. Pack in jars.
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