| | Directions | | Peel onions, remove seeds from peppers. Chop all vegetables. Dissolve salt in 8 cups of water and pour over vegetables. Let stand 1 hour. Drain and taste. If too salty, then rinse again. Mix vegetables with sugar, mustard seed, and vinegar. Simmer 20-30 minutes then bring to a full boil. Pack in hot jars and seal. Let jars rest 24 hours before moving. |
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| Ingredients | | - |  | 2 cups chopped green tomatoes |
| - | | 2 cups green sweet peppers |
| - | | 2 cups chopped onion |
| - | | 4 cups chopped purple cabbage (or green cabbage) |
| - | | 1/2 cup salt |
| - | | 8 cups water |
| - | | 3/4 cup sugar |
| - | | 3 tablespoons mustard seed |
| - | | 4 cups vinegar |
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