Recipe
Ingredients
- 1 pound green tomatoes
- 1 pound green cabbage
- 1 medium green bell pepper
- ½ medium red pepper
- ½ small onion
- 1 ½ tablespoon sugar
- 1 teaspoon salt (optional)
- ½ teaspoon ground mustard
- ¾ cups water
- 1 ½ tablespoon distilled white or cider vinegar
- dash black pepper
Instructions
- Coarsely chop tomatoes, cabbage, peppers and onion. Mix and divide in half.1 pound green tomatoes, 1 pound green cabbage, 1 medium green bell pepper, ½ medium red pepper, ½ small onion
- In a food processor, process about half of the vegetables until very finely chopped. Add it to a large pot.
- Finely chop second half of mixture and mix with processed portion in large pot.
- Add remaining ingredients and mix well. Bring to a boil and reduce heat to simmer.1 ½ tablespoon sugar, 1 teaspoon salt, ½ teaspoon ground mustard, ¾ cups water, 1 ½ tablespoon distilled white or cider vinegar, dash black pepper
- Cook uncovered until most of the liquid is absorbed, about 45 minutes, stirring occasionally. Adjust seasoning to taste.
- Ladle into 1 quart glass jar and store in refrigerator or process in a water bath canner.
Notes
Makes 1 quart. The recipe can easily be doubled, tripled etc. (The original recipe was 10x larger).