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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is my sweet grandmother's recipe. To my family, it is the only recipe. Grinding the vegetables can be tedious but the smiles on my family's faces when I make it, make it worth every second. Ingredients:
1 gallon green to pink tomato (about 10 lbs) |
1 gallon cabbage (about 7 lbs) |
1 gallon onion (about 10 lbs) |
1 quart green bell pepper (about 3 lbs) |
4 red bell peppers |
3 quarts vinegar |
3 lbs sugar (about 3 3/4 cups) |
1 tablespoon turmeric |
1 tablespoon ground allspice |
1 tablespoon ground cinnamon |
1 tablespoon celery seed |
jalapeno pepper, can be added |
Directions:
1. Grind or chop fine all vegetables and salt down with scant cup of salt for 2 hours or overnight. Drain well.
2. Put into large pot and add vinegar, sugar and spices.
3. Boil 20 minutes and put into clean canning jars; place lids and rings on and process in a water bath for 8-10 minutes.
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