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Ingredients
- 12 lrg green tomatoes quartered
- 6 x green bell peppers quartered
- 2 x red bell peppers quartered
- 3 lrg onions quartered
- 2 tsp pickling salt
- 4 c. sugar
- 3 c. cider vinegar (5% acidity)
- 2 tsp grnd turmeric
- 1 jar prepared mustard - (6 ounce)
Directions
- Process first 4 ingredients, a few at a time, in a food processor till grnd. Transfer to a large nonaluminum bowl; sprinkle with pickling salt, and let stand 3 to 4 hrs. Drain.
- Combine sugar, vinegar, and turmeric in a large Dutch oven; cook over medium heat, stirring constantly, till sugar dissolves. Add in vegetables, and bring to a boil. Stir in mustard, and cook, stirring constantly, till thickened.
- Pack into warm jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 min.
- This recipe yields 7 (12-oz) jars.
- Yield: 7 (12 ounce) jars
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