18 Total Cups of Vegetables (feel free to mix and match to your preference, but here is our list for this recipe)
4cupspeachespeeled and chopped (about 6 large)
3cupsgreen tomatoescored and chopped (about 4 medium)
4cupsgreen cabbagechopped (about half a cabbage)
2cupsred bell pepperseeded and chopped (2 peppers)
2cupsgreen bell pepperseeded and chopped (2 peppers)
2cupswhite onionpeeled and chopped (2 medium)
1cupcucumberpeeled and chopped (1 large)
1 ½cupswhite sugar
1cupwhite vinegar
¾cupwater
1 ½TBsaltkosher or pickling works best, you can use table salt if you don't have the others
2teaspoondry mustard powder
2teaspoonmustard seed
1teaspooncrushed red pepper
1teaspoonminced garlic
1teaspoonJamaican dry seasoning blendor any all purpose*optional
¾teaspoonginger powder
¾teaspoondill weed
½teaspooncurry or tumeric
½teaspooncelery seed
¼ground allspice
Instructions
In a non reactive pot (stainless steel, etc), combine sugar, vinegar, water, salt and all spices. Bring to a low boil, stirring to dissolve the sugar.
Add vegetables and stir. Reduce to a simmer, and cook and stir for 20 minutes.
Pour into hot, sanitized jars. Leave ½ inch of head space. Wipe the rims clean, and place lids and rings onto jars. Process in a water bath for 15 minutes, then let jars cool.
Or, after pouring into jars, seal and refrigerate.