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Six green sweet peppers; red sweet peppers; onions; green tomatoes for 1 gallon after grinding. Grind everything and mix with one dessert spoon of salt. Let stand overnight. Squeeze out as much juice as possible and pour off all liquid. Mix: 3 cups white sugar; 3 cups flour; 1 tbsp turmeric; 3 Tablespoons dry mustard. When blended pour in enough water to make a thin paste. Stir in 8 cups boiling vinegar and boil in a double boiler until thick. Pour this over vegetables, blend, heat for 10 minutes, but don’t boil. Pour in sterile jars and seal.

—From the Cookbook of Sophie Jane Sanders Creekmore (Published 1900)