This was a recipe my Grandma made with her friends after the summer’s mint crop was harvested from the garden. It was nice on lamb.
2 Large green peppers
3 Pears
3 Peaches
6 Apples
8 Tomatoes
¾ lb Raisins
6 Spanish onions
1 oz Mustard seed
1 cup Mint, minced (should be a generous cup after it has been minced)
2.50 cups White sugar
1 qt Vinegar
Salt to taste
Directions
1
Peel fruit and vegetables. Put though mincer and bottle. Needs no cooking. Grandma used to put them in jars (canned) but this particular recipe said it could be kept in a crock.
Ingredients
2 Large green peppers
3 Pears
3 Peaches
6 Apples
8 Tomatoes
¾ lb Raisins
6 Spanish onions
1 oz Mustard seed
1 cup Mint, minced (should be a generous cup after it has been minced)
2.50 cups White sugar
1 qt Vinegar
Salt to taste
Directions
Directions
1
Peel fruit and vegetables. Put though mincer and bottle. Needs no cooking. Grandma used to put them in jars (canned) but this particular recipe said it could be kept in a crock.