Ingredients
-
-
2 quarts chopped cabbage (or cabbage & cauliflower)
-
1 pint chopped green peppers or 1 pint red pepper
-
1 quart chopped peeled firm pear (do not ripen)
-
1 quart chopped onion
-
1/2 cup canned sliced jalapeno pepper
-
1 teaspoon crushed red pepper flakes
-
-
1 quart distilled white vinegar (5% acidity)
-
1/2 cup flour (for thickening the sauce)
-
2 cups granulated sugar
-
1 1/2 tablespoons celery seeds
-
1 quart chopped green tomato
-
1 pint grated carrot (I prefer California grown)
-
1 tablespoon salt
Instructions
- If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
- In large pot, stir dry ingredients together, then add liquid ingredients.
- Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
- Add chopped vegetables and bring to a boil.
- Cook 5 minutes on simmer until vegetables are hot.
- Pack into hot, sterilized jars and seal with hot sterilized lids.
- Invert and let rest for 2 minutes.
- Turn right-side-up and let cool.
- When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
- NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.