Ingredients
- 1 pepper (hot red)
- 600 ml vinegar
- 270 gr sweet peppers (chopped red)
- 240 gr onions (chopped)
- 200 gr sugar
- 26 gr salt
- 20 gr mixed pickling spices
- 16 ml mustard seed
- 6 gr celery seed
Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a lg sauce pot. Cook gently 45 minutes. Ties spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by one half, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired. Remove spice bag. Pour hot into hot jars, leaving 1 cm head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.
