Ingredients
– FIRST DAY –
6 red peppers
12 green peppers
4 cups green onion
4 cups cabbage
4 cups green tomatoes
1/2 cup pickling salt
– SECOND DAY –
4 cups cider vinegar
2 cups water
6 cups sugar
1 tbs celery seed
2 tbl mustard seed
1-1/2 tsp tumeric powder
Preparation
– FIRST DAY – Chop all vegetables (can use a salsa maker) and place in very large metal bowl. Sprinkle with pickling salt and let set overnight (cover with saran wrap) – SECOND DAY – Drain and rinse extremely well. Place in large pot and add rest of ingredients. Bring to a boil and simmer 3 minutes. Process in glass jars (for about 4-5 minutes)
