PICKLELILLY

PICKLELILLY image

Yield 8 servings

Number Of Ingredients 13

Ingrdients (makes 8-9 pints)
4 cups finely chopped green tomatoes
4 cups finely shredded cabbage
6-8 large green peppers, finely chopped
2 onions, finely chopped
2-3 red peppers, finely chopped
1/2 cup kosher salt
6 cups sugar
2 teaspoons mustard seed
1 Tablespoon celery seed
1 1/2 teaspoon tumeric
4 cups of cider vinegar
2 cups water

Steps:

Process Combine tomatoes, cabbage, onions, green peppers, red peppers, and salt in large non-reactive bowl (stainless stell or glass is best). Mix well and let stand over night. Drain liquid off mixture and rinse with cold water. Combine sugar, mustard seed, celery seed, tumeric, cider vinegar, and water and bring to boil. Simmer this mixture for three minutes. Pour canning liquid (from step 3) with the drained vegetables (from step 2), mix thoroughly and seal in pint jars with new sterilized canning lids. Use hot-water bath canning method, covering the jars with water, and boiling/simmering for 30 minutes. Remove jars from hot water bath and allow to cool on towel on counter. Be sure the lids seal before storing.