For more heat, add chopped jalapeño to the vegetables.


5 1/2 pints

Recipe from

Southern Living


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 tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon turmeric


Chop first 5 ingredients.

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.

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.

Process in boiling-water bath 15 minutes.