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Yield 5 1/2 pints
For more heat, add chopped jalapeño to the vegetables.


  • 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

How to Make It

  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.