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Categories:
cabbage onions carrots celery wax peppers jalapeno peppers celery summer green tomatoes sugar white vinegar
Viewed: 78 - Published at: 5 years agoIngredients
- 3 qt. shredded cabbage
- 10 medium onions, chopped
- 12 carrots, shredded
- 1/2 bunch celery, chopped
- 50 Hungarian wax peppers (seeds removed and sliced thin)
- 1/2 gal. jalapeno peppers (seeds removed and sliced thin)
- 2 tsp. celery seed and 2 Tbsp. mustard seed (tied in a bag)
- 2 medium summer squash (seeds removed and shredded)
- 3 qt. small Roma green tomatoes, sliced
- 6 c. sugar
- 6 c. white vinegar
Method
- Mix all vegetables in enamel large canner along with 1/2 cup pickling salt.
- Cover with ice cubes and let set 1 1/2 hours. Drain and add the syrup of sugar, vinegar and spice bag, which has been brought to a boil and simmered a few minutes.
- Bring all back to a boil and immediately put in clean hot jars and hot water bath for 10 minutes.
- Makes about 8 quarts.
