About the Recipe
Ingredients
1 quart Green Tomatoes
2 Sweet Green Peppers
2 Sweet Red Peppers
2 Large Onions
1 Small Head Cabbage
½ cup Salt
3 cups Apple Cider Vinegar
2 ½ cups Brown Sugar
1 tsp Dry Mustard
1 tsp Turmeric
2 tbsp Celery Seed
Preparation
Step 1
Cut Tomatoes, peppers, onions and head cabbage to desired thickness. (this can me very think to 1/2 inch in thickness)
Step 2
In Large bowl, place all cut vegetables and salt; mix well and let set overnight.
Step 3
Next day, drain liquid off. Prepare 7 half pint jars and lids.
Step 4
In a large pot place vegetable and add vinegar, brown sugar, dry mustard, turmeric and celery seed, bring to a boil.
Step 5
Reduce to a simmer and cook for one hour, stirring occasionally.
Step 6
Put into sterilized jars, let seal on there on and let come to a complete cool. Once completely cool, double check and make sure jars have sealed. Store jars in a dark place for three weeks before using.