- Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, 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 of the 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 jars and seal.
- Makes 8 pints.
Prep time: 15 Min; Cooking time: 3 Hrs 45 Min; Total time: 4 Hrs
Recipe editor Patricia Mitchell