Ingredients
Ingredients:
16 md Green tomatoes
1 md Head of cabbage
6 md Onions
6 Green peppers
6 Sweet red peppers
1/4 c Flaked pickling salt
2 tb Prepared mustard
6 c White vinegar
2 1/2 c Sugar
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Instructions Yields: 6-8 pints Submitted for your enjoyment by Rock McNelly With a sharp knife, coarsely chop all the vegetables. Combine and mix with the salt. Let stand overnight. The next morning, drain, discarding the liquid. Put the prepared mustard in a large kettle and gradually blend in the vinegar, sugar, turmeric, ginger, mustard seeds, celery seeds,. Simmer for 2 minutes. Strain, then add the chopped vegetables and spice bag. Simmer for another 10 minutes. Remove the cheesecloth spice bag. Pack the vegetables immediately into the clean, hot pint jars, leaving 1/4" headspace. Be sure the liquid covers the vegetable in the jars. Seal. Process 10 minutes in a boiling water bath or steam canner. Remove and place on wire racks and allow to cool.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Minimalist approach to 2,000 recipes — technique over complexity
2,000 baking recipes — minimalist approach to every baked good
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon