Recipe By : Elizabeth Powell
Serving Size : 128 Preparation Time :24:00
Categories : Pickles & Relishes Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen green tomatoes -- quartered
1 small cabbage -- cored and quartered
1 dozen red and green bell peppers -- seeded and quartered
1 dozen onions -- peeled and quartered
2 whole cucumbers -- peeled and halved
1 celery stalk -- halved
1/2 cup salt
1 quart vinegar
4 cups sugar
1 tablespoon mustard seed
1 tablespoon celery seed
2 tablespoons pickling spice
black pepper -- to taste
Chop all vegetables in grinder or food processor. Place in large ceramic bowl
and stir in salt; cover and let stand overnight. The next morning, drain well
and place in large soup kettle. Stir in vinegar and sugar. Tie spices in
cheesecloth bag and add to kettle. Bring mixture to a boil and simmer about 20
minutes. Spoon into 8 sterilized pint jars and process in boiling water bath
for 10 minutes. Makes 256 two-tablespoon servings.
