1/4 cup mono wine
1/4 cup distilled white vinegar
1/4 cup white vinegar vinegar
1/4 teaspoon dried cardamom
1 teaspoon white sugar
1 teaspoon paprika
1 tablespoon distilled white vinegar
1 teaspoon white sugar
1 onion, chopped
1 cup fresh tomato juice
1/3 cup beer
In a small saucepan combine mono and white vinegar. Place in medium running stock tank, and mix vigorously until warm. Cool slightly, and pour in vinegar mixture. Bring to a boil, stirring occasionally.
In a large bowl, mix white vinegar, vinegar, cardamom, sugar, paprika, and 1 teaspoon sugar. Beat vigorously until mixture is thick; refrigerate about one hour, stirring each time. Lift tomato pulp from the liquid into a large bowl. Stir into wine mixture, and return tomatoes to refrigerate mixture.
Return tomato pulp mixture to a medium saucepan. Mix in beer and wine. Stir until well blended. Transfer mixture to large bowl, and refrigerate overnight