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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Eva Smith. The cooking time doesn't include letting the mixture sit overnight. Ingredients:
12 green tomatoes |
4 cups onions |
4 cups cabbage |
6 sweet red peppers |
12 sweet green peppers |
1/2 cup salt |
6 cups sugar |
4 cups vinegar |
2 cups water |
2 tablespoons celery salt |
2 tablespoons mustard seeds |
1 1/2 tablespoons turmeric |
Directions:
1. Coarsely grind the green tomatoes, onions, cabbage and peppers.
2. Cover mixture with 1/2 cup of salt and let set overnight.
3. In the morning, drain the salt covered mixture.
4. Add the rest of the ingredients.
5. Simmer mixture for 30 minutes.
6. Pack in jars and seal.
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