Total Time
1hr
Prep 1 hr
Cook 0 mins

A great way to use up the end-of-summer bounty of garden produce. Nowadays, a quick pulse of the food processor makes rapid work of the vegetables. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Ingredients Nutrition

Directions

  1. Cut corn from the ears.
  2. Force cabbage, tomatoes, carrots, onions, cucumbers, and peppers through a food chopper.
  3. Combine all vegetables and half the vinegar.
  4. Combine remaining ingredients, including vinegar.
  5. Add to vegetables, heat to boiling point and simmer for 40 minutes.
  6. Fill hot sterilized jars and seal.

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