Ingredients
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1 cup salt
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1 medium head of cabbage, ground (see note)
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6 green bell peppers, ground (see note)
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3 quarts white vinegar
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8 cups sugar
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2 tablespoons mustard seeds
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1 teaspoon ground cloves
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6 medium onions, ground (see note)
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5 red bell peppers, ground (see note)
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2 tablespoons celery seeds
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8 quarts green tomatoes (see note) or 8 quarts zucchini, ground (see note)
Instructions
- Note: Grind vegetables with the coarsest blade on a meat grinder (hand-crank or otherwise); you can usually buy the hand-crank kind fairly cheaply at a thrift store.
- Mix ground tomato or zucchini and salt, then pour into a cloth bag. Hang and let drain, overnight, over a non-metal container.
- In the morning, remove tomato/zucchini to a large, non-reactive (non-aluminum) pot and add remaining ingredients.
- Bring to a boil; simmer slowly for 20 minutes.
- Pour into sterilized pints and seal.
- Process in a boiling water bath for 10 minutes.