Total Steps
3
Ingredients
9
Tools Needed
7
Ingredients
- 1 jar prepared mustard (6 oz)
- 2 teaspoons ground turmeric
- 3 cups cider vinegar (5% acidity)
- 4 cups sugar
- 2 teaspoons pickling salt
- 3 large onions, quartered
- 2 red bell peppers, quartered
- 6 green bell peppers, quartered
- 12 large green tomatoes, quartered
Instructions
1
Step 1
3 to 4 hours
Process first 4 ingredients, a few at a time, in a food processor until ground. Transfer to a large nonaluminum bowl; sprinkle with pickling salt, and let stand 3 to 4 hours. Drain.
2
Step 2
Combine sugar, vinegar, and turmeric in a large Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Add vegetables, and bring to a boil. Stir in mustard, and cook, stirring constantly, until thickened.
3
Step 3
15 minutes
Pack 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.
Tools & Equipment
food processor
large nonaluminum bowl
large Dutch oven
hot jars
metal lids
bands
boiling-water bath canner