Spanish Pickles
Ingredients
425 gr brown sugar
8 gr turmeric
30 ml mustard seed
6 gr celery seed
8 gr cinnamon
6 green peppers
6 peppers
6 onions
6 cucumbers
2 heads cabbage
1/2 peck green tomatoes
1/2 peck ripe tomatoes
1,900 ml vinegar
Instructions
Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain. Add remaining ingredients. Cook slowly until vegetables are tender.