Advocate-tested recipe


Makes about 4 pints. Recipe adapted by Beth Colvin from a recipe found on the Internet.

5 cups coarsely chopped green tomatoes (about 5-6 tomatoes)

5 cups coarsely chopped cabbage (about 11/2 pounds cabbage)

11/2 cups finely chopped purple onion

2 cups coarsely chopped red bell pepper

1/3 cup pickling salt

3 cups cider vinegar

1 cup light brown sugar, packed

1 tbl. yellow mustard seeds

2 cloves garlic, finely minced

1 tsp. celery seed

1/2 tsp. red pepper flakes

1. Combine the chopped vegetables in a large, nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours. Stir occasionally.

2. Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.

3. Drain the vegetables and rinse thoroughly. In a large pot, bring the vegetables, vinegar, brown sugar, seeds and spices to a boil. Reduce heat to medium low and continue simmering for 15 minutes.

4. With a slotted spoon, pack the vegetables into hot jars. Cover with the pickling liquid, leaving a 1/4-inch head space. Run a knife around the inside of the jar to release any trapped air. Wipe the mouth clean, then top with the lid and tighten the ring until just tight.

5. Process the jars in boiling water for 10 minutes, making sure at least 1 inch of water remains above the tops of the jars. Remove to a rack or stable surface to cool completely. Properly suctioned jar lids will not pop when tapped in the middle. If a jar fails to stay depressed, replace the lid and ring and reprocess, or refrigerate and use in the next couple of weeks.