INGREDIENTS:
12 medium cucumbers
6 green tomatoes
2 tomatoes, ripe
2 sweet green peppers
2 sweet red peppers
2 onions
1/4 cup pickling salt
4 cups vinegar
1 cup water
4 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon turmeric
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 tablespoons white mustard seeds
METHOD:
Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, and peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again.
Mix the sugar, cinnamon, turmeric, cloves, and allspice to a smooth paste with a little vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot, sterilized jars and seal.
YIELD: Makes 8 pints
