Ingredients
4 cups Green Tomatoes
4 cups Cabbage
4 cups Onions (Vidalia) *
12 Green Peppers – Hot & Bell (Hot sweet Bananas) *
3 cups sugar (Original recipe! – I cut back on sugar, no more than 1 1/2 cups) *
1/2 cups salt
1 tablespoon Celery Seed
2 Tablespoons Mustard Seed
1 1/2 Teaspoon Tumeric
4 cups Vinegar (Tillie used white vinegar. I prefer Apple Cider and just a splash of Balsamic for additional flavor) *
2 cups water
Chop vegetables up and let stand overnight in salt. Rinse vegetables and drain 24 hours later and then combine other ingredients. Bring to a boil and simmer 3 minutes. Seal in hot sterilized jars.
- I take liberties with the original using the Apple Cider and Balsamic Vinegars (just a splash of the Balsamic as you do not want to discolor the batch. I also add just a touch of fresh garlic to each jar and always use vidalia onions. For a slightly hotter batch, cut a slice of hot pepper and put in the jar before sealing.
Mama (Sarah Feemster Russell) says you should always let the batch set up a couple of weeks before serving. I tend to put a small jar in the fridge I’m tasting from.
This is the recipe that Jim and Tillie Feemster passed down – my grandparents. Enjoy!
