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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Filled with flavor, 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:
1/2 peck ripe tomato |
1 cup onion, peeled and finely chopped |
2 green bell peppers, seeded and chopped |
1 hot red pepper, chopped (leaving seeds in will add heat) |
1 1/2 cups celery, chopped |
1 cup sugar |
4 tablespoons salt |
3 cups cider vinegar |
1/2 cup mustard seeds |
2 tablespoons nutmeg |
2 teaspoons ground cinnamon |
1 teaspoon clove |
Directions:
1. Chop tomatoes finely, drain off excess juice.
2. Mix with onions, peppers and celery.
3. Dissolve sugar and salt in vinegar; add with mustard seed and spices to vegetables.
4. Mix well and seal in sterilized jars.
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