- 3kg 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
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.