Ingredients
24 qts. mixed green and red tomatoes
10 qts. yellow onions
10 qts. red sweet peppers
2 doz. hot red peppers (Harbanero or Portugal)
The heat is up to you
3 large heads green cabbage
8 large bunches celery stalks
2 gal. apple cider vinegar
5 lbs. white sugar
2 cups dark brown sugar
6 cups light brown sugar
8 bottles of white corn syrup
4 cups whole white mustard seed
4 tsp. whole cloves
4 tsp. ground cloves
4 tsp. ground cinnamon
8 pieces of whole cinnamon cut into 2" long pieces
8 tsp. celery seed
Preparation
All vegetables should be chopped or put through a food grinder using a coarse blade.
In a large pot combine all vegetables with 3 cups of kosher salt and let stand overnight. Drain all. Mix all ingredients together and slowly bring to a boiling point and cook 15 minutes.
Ladle into canning jars and process with a water bath according to manufacturer’s directions for safe storage.
