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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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For more heat, add chopped jalapeño to the vegetables. Ingredients:
5 green bell peppers |
5 red bell peppers |
2 large green tomatoes |
2 large onions |
1/2 small cabbage |
1/4 cup pickling salt |
3 cups sugar |
2 cups white vinegar (5% acidity) |
1 cup water |
1 tablespoon mustard seeds |
1 1/2 teaspoons celery seeds |
3/4 teaspoon turmeric |
Directions:
1. Chop first 5 ingredients.
2. Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven. Stir in sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.
3. Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
4. Process in boiling-water bath 15 minutes.
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