Ingredients

• 3
• kg tomatoes
• 800g thinly sliced celery
• 7 large onions peeled and finely chopped
• 1 cup salt
• 2 cups white wine vinegar
• 6 cups sugar
• 2 large capsicums, 1 green, 1 red finely chopped
• 50g mustard seeds

Method

Blanch
and peel tomatoes and blend in the food processor, add the celery and process.
Add the onion and salt. Drain overnight in a muslin bag.
Discard drained liquid. Pour vegetables into a large bowl and add 2 cups
white wine vinegar, 6 cups sugar, capsicums and mustard seeds.
Pour into sterilised jars and seal

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method