Step 1: Put celery, tomatoes, cabbage, onions, and peppers through food chopper. Mix together. Add 1 cup kosher salt with 2 quarts cold water. Let stand overnight in cool place.
Step 2: Next morning drain well.
Step 3: Put 2 quarts vinegar to 2 lbs sugar, mustard seed, and celery seed on stove to boil; boil for 10 minutes. Pour over chopped vegetables.
Step 4: Pack in jars and seal. check ball book i think this would need pressure canning
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.