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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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From the kitchen of Wanda Cupp Thornburg, Moberly MO. Ingredients:
1 quart cabbage, chopped |
1 quart green tomato, chopped |
2 red bell peppers, chopped |
2 green bell peppers, chopped |
2 large onions, chopped |
2 large carrots, chopped |
1/4 cup salt |
1 1/2 cups vinegar |
1 cup water |
2 cups brown sugar |
1 teaspoon dry mustard |
1 teaspoon turmeric |
1 teaspoon celery seed |
Directions:
1. Chop the vegetables by hand or in a food processor. Mix together.
2. Add salt, mix and refrigerate overnight.
3. Mix vinegar, water, brown sugar, mustard, tumeric and celery seed. Boil for 5 minutes.
4. Drain vegetables and add to liquid. Return to a boil; then pour in hot jars and seal.
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