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4 qt. green tomatoes
1/4 c. salt
1 small cabbage, chopped fine
1 qt. onions, chopped
4 red peppers, chopped
2 tsp. dry mustard
1 tsp. ground cloves
1 tsp. turmeric
1 c. brown sugar
1 qt. cider vinegar

Chop green tomatoes fine and sprinkle with salt. Let them
stand overnight. Drain and then add remaining ingredients.

Put all in a non-reactive pot and boil gently for one hour,
stirring frequently. Put into sterile jars and seal. Jars
sterilized in the dishwasher will do.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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