For more heat, add chopped jalapeño to the vegetables.

Mavis Faulkner, Henderson, North Carolina
Recipe by Southern Living July 2000

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Yield:
5 1/2 pints
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Ingredients

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Directions

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  • Chop first 5 ingredients.

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  • 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.

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