This is great served with fried fish and hush puppies.
10 cups ground green tomatoes
2 cups ground green bell pepper
4 cups ground dry onions
1 cup. ground red pepper
5 tablespoons salt
3 cups granulated sugar
1 teaspoon turmeric
1 tablespoon dry mustard
3 to 4 tablespoons cornstarch
3 cups cider vinegar
1 teaspoon nutmeg
1/2 teaspoon alum
1 small jar chopped pimento
In a food processor, grind the green tomatoes, bell pepper, onions and
red pepper. Place in a plastic or pottery container with salt and water to
cover. Stir all together; cover and let stand for 24 hours.
Next day, drain brine from vegetables and place in large kettle. Add
remaining ingredients. When all is well mixed, cook over medium heat slowly,
for about 1/2 hour, stirring often. Mixture will thicken as it cools.
When cooked, fill pint, sterilized, hot jars to within 1/2-inch of top
and seal with sterilized lids and rings.
Approximately 5 large green bell peppers equal 2 cups ground.
Approximately 2 large red peppers equal 1 cup ground.
Approximately 4 large plus 2 small onions equal 4 cups ground.