1 peck green tomatoes
16 green peppers (may sub. 2-3 hot peppers)
12 medium onions
1 qt. vinegar
1 qt. mustard
2 tsp. salt
5 lbs. sugar less 2 c.
6 Tbsp. cornstarch
1/2 c. vinegar
1 qt. mayonnaise
Grind vegetables in food chopper. Put in large heavy kettle. Bring
to boil and cook 10 minutes. Dip off juice while cooking and
discard. Remove from heat and strain through cheese cloth. Put
back in kettle. Add 1 qt. vinegar, mustard, salt, and sugar. Let
come to a boil and cook 20 minutes. Turn off heat and let stand 5
Mix cornstarch with 1/2 cup vinegar. Add to mixture, stirring while
adding. Bring to a boil and cook 10 minutes. Stir occasionally.
Remove from heat and let stand 1 hour or longer. Add mayonnaise
and mix well. Put in pint jars and seal. Makes approx. 12 pints.
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