|
Ingredients
|
Quantity
|
|
Cucumbers
|
12 medium
|
|
Green tomatoes
|
6
|
|
Ripe tomatoes
|
2
|
|
Sweet green peppers
|
2
|
|
Sweet red peppers
|
2
|
|
Onions
|
2
|
|
Pickling salt
|
¼ cup
|
|
Vinegar
|
4 cups
|
|
Water
|
1 cup
|
|
Sugar
|
4 tbsp
|
|
Ground cinnamon
|
1 tsp
|
|
Turmeric
|
1 tsp
|
|
Ground cloves
|
¼ tsp
|
|
Ground allspices
|
½ tsp
|
|
White mustard seeds
|
2 tbsp
|
Slice the cucumbers and green tomatoes; peel and slice the ripe
tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the
vegetables with the salt and let stand overnight. Drain the vegetables, add 2
cups of the vinegar and the water, and bring slowly to a boil. Drain again.
Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth
paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir
in the paste, and add the white mustard seeds and the vegetables. Bring to a
boil and cook for 20 minutes, stirring constantly.
