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. 

SAUCE –

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.