Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Green tomatoes

  2. 5 lbs 2270g / 80oz Green bell peppers (medium)

  3. 4 lbs 1816g / 64oz Onions (large)

  4. 1 1/2 tablespoons 22ml Kerr pickling salt

  5. 3 Hot peppers - seeded, chopped

  6. 2 cups 474ml Cider vinegar, 5% acidity

  7. 1 cup 198g / 7oz Sugar

  8. 2 Cinnamon sticks - (2" long)

  9. 2 Bay leaves

  10. 1 1/2 teaspoons 7 1/2ml Dry mustard

  11. 1/4 teaspoon 1 1/3ml Whole cloves

  12. 1/2 cup 118ml Horseradish -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash vegetables. Chop tomatoes, onions and green peppers in food processor or by hand. Sprinkle with pickling salt and mix well. Cover and refrigerate overnight. Drain well. Tie spices in spice bag or cheesecloth. In a 6- to 8-quart saucepan, combine tomato mixture, spice bag and all remaining ingredients except horseradish. Bring to a boil over medium-high heat, stirring occasionally. Boil for 15 minutes, stirring often, to prevent sticking. Remove spices. Add horseradish. Immediately fill hot pint jars with mixture, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes. This recipe yields 6 pints.


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