Ingredients
5cupswhite distilled vinegar
3cupsgranulated sugar
2tbspkosher salt
1tbspwhole cloves
1tbspmustard seeds
1tbspwhole black peppercorns
1tspyellow mustard powder
1tspground turmeric
1pinchred pepper flakes,crushed
1bay leaf
4green tomatoes,finely diced
2green bell peppers,finely diced
1red bell pepper,finely diced
1large sweet onion,,such as vidalia, finely diced
½cabbage head,(about 6 cups) shredded
Preparation
Clean and sterilize 2 4-cup-size canning jars with lids.
Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat.
Bring to a simmer and cook, stirring occasionally, for about 5 minutes until the sugar dissolves and the flavors start to marry.
Add the green tomatoes, green and red bell peppers, onion, and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally for 15 to 20 minutes.
Remove from heat. Divide the mixture between the jars and let cool to room temperature.
Serve immediately or seal and refrigerate for up to 6 weeks. Enjoy!
