Categories: pickles, relish, salsa

Ingredients

• 5 green bell peppers
• 5 red bell peppers
• 2 large green tomatoes
• 2 large onions
• 1/2 small cabbage
• 1/4 cup pickling salt
• 3 cups sugar
• 2 cups white vinegar (5% acidity)
• 1 cup water
• 1 Tbsp. mustard seeds
• 1 1/2 tsp. celery seeds
• 3/4 tsp. turmeric

Directions

1. Chop first 5 ingredients.
2. Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven, Stir in sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.
3. Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands.
4. Process in boiling-water bath 15 minutes.

5. makes 5 1/2 pints

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