Yield: 4 servings
Measure | Ingredient |
---|---|
3 pounds | Cabbage, shredded |
2 \N | Green peppers, chopped |
1 tablespoon | Salt |
1 cup | Water |
2 teaspoons | Celery seed |
2 mediums | Onions, finely chopped |
2 \N | Red peppers, chopped |
1 cup | Cider vinegar |
2 cups | Sugar |
2 teaspoons | Mustard seed |
Combine salt, vinegar, water, sugar, celery seed and mustard seed and bring to a boil. Pour over vegetables. Chill. Store, covered, in the refrigerator. Keep 24 hours before serving. Will keep well if kept tightly covered and refrigerated. Randy Rigg