Serves: 12
Total Calories: 490

2 quarts tomatoes ripe, seeded and chopped
4 quarts tomatoes green, seeded and chopped
2 cups green bell peppers chopped
1 cup red bell pepper chopped
3/4 cup salt
3 cups cabbage chopped
2 cups onions chopped
3 cups cider vinegar
6 cups sugar
2 tablespoons celery seeds
2 tablespoons mustard seeds

Combine tomatoes and peppers. Sprinkle with 1/2 cup salt and let stand 4 hours press to remove all moisture. Combine cabbage and onions with remaining 1/4 cup salt and let stand 1 hour drain well. In a very large saucepan, bring to boil vinegar and sugar add celery seed and mustard seed simmer for 10 minutes. Add all vegetables and bring to boil. Ladle at once into sterilized pint jars and seal. Process in a boiling water bath for 15 minutes.

High altitude adjustment: Add 1 minute to processing time for every 1,000 feet elevation above sea level.

Nutritional Facts:

Serves: 12
Total Calories: 490
Calories from Fat: 0

More Recipes from the Budget Cookbook:
Chili Sauce
Grape Conserve With Almonds
Kosher Dill Pickles
Peach Pit Jelly
Pepper Relish
Rosy Orange-Peach Conserve
Tweed Relish