“Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Eva Smith. The cooking time doesn't include letting the mixture sit overnight.”
READY IN:
50mins
YIELD:
12 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Coarsely grind the green tomatoes, onions, cabbage and peppers.
  2. Cover mixture with 1/2 cup of salt and let set overnight.
  3. In the morning, drain the salt covered mixture.
  4. Add the rest of the ingredients.
  5. Simmer mixture for 30 minutes.
  6. Pack in jars and seal.

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