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Salads | |
| 5 cups white distilled vinegar 3 cups granulated sugar 2 tablespoons kosher salt 1 tablespoon whole cloves 1 tablespoon mustard seeds 1 tablespoon whole black peppercorns 1 teaspoon yellow mustard powder 1 teaspoon ground turmeric Pinch crushed red pepper flakes 1 bay leaf 4 green tomatoes, finely diced 2 green bell peppers, finely diced 1 red bell pepper, finely diced 1 large sweet onion, such as Vidalia, finely diced 1/2 head cabbage, shredded (about 6 cups) | |
| Clean and sterilize 2 quart-size canning jars with lids. Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes. Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks. | |
Unrated | |
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