1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt
Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.
• ¼ cup kosher salt
• 2 tablespoons freshly ground black pepper
• 2 teaspoons granulated garlic or 1 teaspoon garlic powder
1. In a small bowl, combine the salt, pepper, and granulated garlic. The blend will keep in an airtight container for at least 1 year.
2. Use with beef, poultry, pork, and vegetables.
Robyn Stone | Add a Pinch