3 quarts apple cider vinegar
1 1/2 cups brown sugar
2 tablespoons yellow mustard seeds
2 tablespoons turmeric
1 tablespoon celery seeds
1 tablespoon crushed red pepper
6 green tomatoes, diced
4 red peppers, diced
2 jalapenos, minced
2 yellow onions, diced
1 small head cabbage, diced
1 1/2 cups butterbeans, blanched
1 cup yellow mustard
2 cups cornmeal
2 tablespoons bacon fat
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
Freshly ground black pepper
6 (5 to 6-ounce) sheepshead fillet, skin on and scaled
12 tablespoons canola oil
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