Green Tomato Pickle

• 1 gal. green tomatoes (1/2 peck)
• 1 gal. cabbage (5 lb.)
• 1 pt. green bell peppers (1 1/2 lb.)
• 1 qt. onions (2 1/2 lb.)
• 2 lb. sugar
• 2 qt. vinegar
• 2 Tbsp. salt
• 2 Tbsp. turmeric
• 2 Tbsp. celery seed
• 4 Tbsp. white mustard seed
• 10 to 12 medium-size green tomatoes
• 2 medium-size onions
• 1 or 2 red or green bell peppers
• 3 or 4 large carrots
• 2 or 3 stalks celery
• 7 1/2 c. water
• 2 1/2 c. white vinegar
• 4 Tbsp. salt
• 3 large cloves garlic, peeled and quartered
• 3 small dried hot chili peppers, broken in half
• 3 tsp. mixed pickling spice

1. Prepare 3
2. quart
3. size canning jars. Core tomatoes, cut into 6 to
4. 8
5. wedges and place in bowl. Cut onions into 1-inch cubes and bell peppers into 1-inch squares; add to bowl.
6. Cut carrots in half lengthwise, then cut carrots and celery into 1 1/2 inch lengths; add to bowl.
7. Mix vegetables thoroughly and set aside.

green tomatoes, cabbage, green bell peppers, onions, sugar, vinegar, salt, turmeric, celery, white mustard seed, tomatoes, onions, red, carrots, celery, water, white vinegar, salt, garlic, hot chili peppers, mixed pickling spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760779 (may not work)