| |
| 3/4 gallon |
|
juice (or 1 peck tomatos) |
|
| 1 tsp |
|
red pepper |
|
| 2 tsp |
|
salt |
|
| 3 pints |
|
vinegar |
|
| 8 large |
|
onions (food processed) |
|
| 1 tsp |
|
black pepper |
|
| 2 lbs |
|
light brown sugar |
|
|
|
| |
| Cook 3 hours or until dissolved and thickens. |
|
| |
| Recipe Source |
|
Author: Grandmother Source: Paula ARG Kernachan
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |