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2 cups ground green tomatoes
2 sweet red peppers; chopped
2 tbsp flour
½ cup sour cream
½ cup vinegar
2 green peppers; ground
1 cup sugar
2 tbsp dry mustard
3 eggs; beaten
½ dozen sweet pickles; chopped

Grind peppers and tomatoes. Add salt. Let stand an hour. Drain off liquid. Add ½ cup fresh water and cook 20-30 minutes or until liquid evaporates. Add chopped pickles. Mix sugar, flour and add to remaining ingredients. Add vegetable mixture. Bring to boil and cook until thick. Put in jars, (3 pints) sterile and hot and seal.