'Toot, as requested:
4 Cups Chopped Cabbage
2 Cups Chopped Green Tomatoes
2 Cups Chopped Onion
2 Cups Chopped Sweet Green Peppers
4 Cups Vinegar
1/2 Cup Salt*
3/4 Cup Sugar
3 Tbsp. Mustard Seeds
2 Tbsp. Celery Seeds
Chop and measure all vegetables. Dissolve salt in 8 cups of water, pour over vegetables. Let stand 1 hour; drain.* If too salty rinse and drain again.
Mix vegetables with sugar, seeds & vinegar. Simmer 20 minutes, then bring to a boil. Pack, boiling hot, into hot jars. Seal at once. Makes 4 to 5 pints.
* About that salt: I've found that following the recipe as originally written was way too much salt. I finally settled on a heaping 1/8 cup, soaking veggies
for 15 to 20 minutes. You can vary either/or the salt or time to suit.
Wild Cards:
> Peppers: I've used a variety of peppers over the years, just to try something different. I normally use red bell peppers or Anaheim chilies but use what you like.
> Vinegar: I normally use apple cider vinegar, but have also used Heinz salad vinegar for a little different taste. Here again, use what you like and don't be
afraid to try something different.
> Measurements: The recipe makes between 4 and 5 pints as written. I stuck strictly to the recipe and used level cups when measuring everything, and
always ended up about +/- 1/2 pint shy of filling that last pint jar. I've found that heaping every cup of chopped veggies will yield five full jars.
Y'all feel free to post your variations and let us know how they turned out.
Best Regards
