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6 red sweet peppers
6 green sweet peppers
6 medium onions
green tomatoes
1 c. salt
3 c. sugar
2 c. flour
1 Tbsp. turmeric
10 cent box mustard seed
2 qt. vinegar
12 pt. jar for pickling

Grind vegetables, adding enough green tomatoes to make a
total of 4 quarts. Mix this with 1 cup salt; let stand
overnight. Take out of brine and set aside in morning. Make
dressing out of remaining dry ingredients, adding enough water
to make a thin paste. Stir into boiling vinegar. Cook until
thick, then add tomato mixture. Bring to boil again and seal
in hot sterilized jars.
Reprinted from 1945 cookbook.

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