Hayden'S Salad - cooking recipe

Ingredients

1 gal. ripe tomatoes
1 c. canning salt
6 large onions
12 large green peppers
1 head cabbage (medium)
1 head cauliflower, broken
4 to 6 banana peppers
6 hot peppers
3 pt. white vinegar
8 c. sugar
1 tsp. celery seed
1 tsp mustard seed

Preparation

Peel and
chop
tomatoes;
sprinkle
salt over them and let them
stand
2
hours.
Then
pour into colander and drain well (1 to 2 hours). Chop onions, green pepper, banana peppers and
hot pepper.
Shred
cabbage
and
break cauliflower into small pieces.
Mix with drained tomatoes. Add vinegar, sugar, celery seed and mustard seed. Mix well and heat until sugar is dissolved; bring
to
a rolling boil only.
Remove from heat. Pack into jars and seal.
Makes approximately 15 pints.