Yield
5 1/2 pints

For more heat, add chopped jalapeño to the vegetables.

How to Make It

Step 1

Chop first 5 ingredients.

Step 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.

Step 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.

Step 4

Process in boiling-water bath 15 minutes.

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