© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Louise Austin
Servings: about 8 quarts
This recipe is from my aunt, Louise Austin, from the cookbook, What's Cooking with FLO?, favorite bayou country recipes of FLO (For Ladies Only) from the First Baptist Church in Napoleonville, Louisiana published in 1990.
1½ gallon green tomatoes, cut in eighths
1½ quart sliced bell peppers
3 quarts onions, peeled and cut into eighths
1 pint any kind of hot peppers, seeded and sliced—I use jalapeño
¾ cup salt
8 cups sugar
½ gallon vinegar
Place cut up tomatoes and put in bottom of large container. Sprinkly on salt and let stand 1 to 2 hours. Drain well. Add all other ingredients and cook until color changes. Put in jars; seal tightly.