12 green tomatoes
4 green peppers
2 sweet red peppers
6 onions (peeled)
1 small cabbage
1/4 c. Kosher salt
3 c. dark brown sugar
1 1/2 tsp. celery seed
1 Tbls. Mustard seed
1 Tbls whole cloves
2-inch stick cinnamon
1 Tbls whole allspice
2 c. apple cider vinegar
Chop tomatoes, peppers, onions & cabbage coarsely (food processor works
well. Mix vegetables when chopping). Sprinkle them with salt, cover, let stand
overnight. Cover with cold water & drain. Mix remaining ingredients in a
large pot. Add the vegetables & bring to boiling point. Reduce heat & simmer
for 15 min. Spoon into hot sterilized jars, fill with the cooking liquid leaving a
1/8 inch head space & seal.
** I freeze in small containers instead of canning. **
**** Note: to avoid letting cloves, cinnamon stick & allspice in finished
product wrap in cheese cloth & allow to sit in brine overnight. Celery seed
& mustard seed can be placed in brine loose. If pot is not stainless steel mix
brine in glass bowl to let sit overnight.