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Ingredients Jump to Instructions ↓

  1. 1 quart chopped cabbage (about 1 small head)

  2. 3 cups cauliflowerets (about 1 medium head)

  3. 2 cups chopped green tomatoes (about 4 medium)

  4. 2 cups chopped onions (about 2 medium)

  5. 2 cups chopped sweet green peppers (about 4 small)

  6. 1 cup chopped sweet red peppers (about 2 small)

  7. 3 tablespoons salt

  8. 1 1/2 cups sugar

  9. 2 teaspoons celery seed

  10. 2 teaspoons dry mustard

  11. 1 teaspoon mustard seed

  12. 1 teaspoon turmeric

  13. 1/2 teaspoon Ginger

  14. 2 1/2 cups vinegar

Instructions Jump to Ingredients ↑

  1. Instructions Combine vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well, rince and drain. Combine sugar, spices and vinegar in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack hot relish into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in a boiling-water canner.

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