Chicago Hot

This recipe will keep in the refrigerator up to four months. Makes 6 quarts.

Peel and chop:

  • 4 qts. fresh tomatoes (drained)
  • 2 cups celery
  • 2 cups onions
  • 2 green peppers
  • 2 hot peppers or
  • 1 small can chilies

In a large pot mix together with: 2 cups vinegar 2 cups sugar or 16 pkg. sugar substitute 1/4 to 1/2 cup salt 2 oz. mustard seeds Pack in sterilized jars. Seal and keep refrigerated. 

–Judy Enchelmayer

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