Serves:

Ingredients:

4 c Ground onion
1 Medium head cabbage
10 Green tomatoes
12 Green bell peppers
5 Red bell peppers
1/2 c Salt
NEXT DAY
6 c Sugar
1 T Celery seed
2 T Mustard seed
4 c Vinegar
2 c Water

Method:

Grind and mix with salt the first five ingredients.
Let stand overnight.
The next day drain and rinse well in a fine colander.
Then add the remaining ingredients (right column).
Put mix into an open kettle.
Bring to a boil and boil three minutes, stirring constantly to keep sugar from sticking and burning.
Remove from heat and ladle into hot sterilized half pint jars and seal immediately.
The vegetables may be varied as to amount or variety.
This is basically a great end of season use of left over produce from the garden.
Cecilia Bowman Center Valley Organic Farm Clayton, IN cvof@aol.
com Submitted by John Hartman Indianapolis, IN 15 Apr 1996 hartman@indy.
net