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- mhb from nj
- 4 cups (950 ml) onions
- 4 cups (950 ml) cabbage
- 4 cups (950 ml) green tomatoes
- 5 cups (1175 ml) sweet green peppers
- 1-1/2 cups (350 ml) sweet red peppers
- 1/2 cup (125 ml) granulated pickling salt
- 6 cups (1425 ml) sugar
- 2 tbsp (30 ml) mustard seed
- 1 tbsp (15 ml) celery seed
- 1-1/2 tsp (7 ml) turmeric
- 4 cups (950 ml) cider vinegar
- Wash vegetables.
- Using coarse blade on food processer,grind onions, cabbage, green tomatoes and peppers.
- Sprinkle with pickling salt.
- Let mixture stand overnight.
- Rinse and drain.
- Combine sugar, mustard seed, celery seed, turmeric, vinegar and 2 cups (475 ml) water.
- Pour over vegetables.
- Bring to boil; boil gently 5 minutes.
- Fill hot Mason jars to within 1/2 inch of tops; adjust lids.
- Process jars in boiling water bath 5 minutes; start timing when water returns to a full boil.
- Makes 9 pints.
- From BETTER HOMES AND GARDENS ENCYCLOPEDIA of COOKING....1973.
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