This old fashioned recipe is a delicious way to use up your “end of garden” leftovers! This can be put on burgers, hot dogs, sandwiches or even eaten as a marinated salad.
Ingredients
2 lbs Green tomatoes
2 lbs Green beans
2 lbs Okra
2 lbs White onions
2 lbs Green peppers
2 lbs Cauliflower
3/4 cup Coarse sea salt
5 cups White vinegar
1 cup Water
3 cups Granulated sugar
2 tbsp Mustard powder
1 tbsp Turmeric
1 tbsp Curry powder
1/2 – 1 tbsp Ground allspice
1/2 tsp Cayenne pepper
Directions
- Chop all vegetables fine. Sprinkle sea salt over veg and add enough cold water to cover. Let set overnight.
- The next day, in a very large stockpot, bring vegetables to a boil in soaking liquid. Turn off heat and drain vegetables.
- In the same pot, whisk together water, vinegar, sugar and spices, bring to a boil and add veg back in. Bring back to a boil, cover and turn heat to low, simmer 10 minutes.
- Fill jars leaving 1/2 inch headspace, wipe rims, place lids and rings on fingertip tight.
- Process half pints and pints 10 minutes increasing time by 5 minutes according to your altitude.
