This is a recipe handed down from my mother in law. The measurements were a little ‘liberal’, as it was written down on an old index card. However, it is almost foolproof.
1 market basket of green tomatoes (I have no idea how much that is, but I have used about 10 or more medium to large green tomatoes)
10 green peppers
10 red peppers
2 hot peppers
15 medium onions
Put all the above ingredients through a food processor to a fine dice, not pureed. You will have to do this in batches. Combine them all in a large bowl and sprinkle with 1/2 cup salt and let stand for 2 hours refrigerated.
1 quart apple cider vinegar
3 cups sugar
3 tbsp. cornstarch
12 oz. yellow mustard
Combine all the ingredients in a large saucepot. Drain the vegetables in a large colander to remove the excess moisture. Add the vegetables to the sauce and bring to a boil. Low boil for approx. 20 minutes stirring frequently. Fill sterilized jars and water bath process for 10 minutes.