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Our Connections in the Kitchen

Rummage Pickles

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Cook Time:

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Martha Ann Steptoe

About the Recipe

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Ingredients

  • 2 qts. green tomatoes

  • 1 small head cabbage

  • 3 sweet green peppers

  • 3 sweet red peppers

  • 1 large ripe cucumber

  • 3 large onions

  • 1 qt. red tomatoes

  • 6 cups celery

  • 1/2 cup salt

  • 1 1/2 cup vinegar

  • 1 1/2 cup sugar

  • 1 1/2 cup water

  • 1 tsp. dry mustard

Preparation

  1. Chp all vegatables, discarding pepper seeds and peeling the onions.

  2. Add salt and let stand overnight. In the morning, drain and discard the liquid.

  3. Add vinegar, water, sugar, and mustard to the vegetables. Bring to a boil and simmer about 1 hour, or until clear.

  4. Pack into hot jars; adjust lids. Process in a boiling water bath (212 degrees F) fr 5 minutes. Remove jars and complete seals unless closures are self-sealing.


Males 14 pints

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