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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 Cup ground onions

  3. 4 Cup ground cabbage

  4. 10 green tomatos, ground

  5. 12 green bell peppers, ground

  6. 6 red bell peppers, ground

  7. 1/2 Cup salt

  8. 4 Cup sugar

  9. 2 Tablespoon mustard seed

  10. 1 Teaspoon celery seed

  11. 1 1/2 Teaspoon tumeric

  12. 2 Cup water

Instructions Jump to Ingredients ↑

  1. Grind all vegetables using course blade. Pour all veggies in large granite pan. Sprinkle with salt, mix. Let stand over night. Next day rinse and drain. Combine remaining ingredients. Add to vegetables; heat to boiling, simmer 3 minutes. Seal in hot, sterilized jars.

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