Yield: 6 Pints
Measure | Ingredient |
---|---|
3 cups | Scraped and chopped carrots |
5 cups | Chopped sweet red and/or |
\N \N | Green peppers |
4 cups | Chopped cabbage |
2 cups | Chopped onions |
3½ cup | White or cider vinegar |
1¼ cup | Sugar |
3 tablespoons | Salt |
2 tablespoons | Celery seed |
1 tablespoon | Mustard seed |
Mix all the vegetables together well. Boil the vinegar, sugar, salt, celery and mustard seed together for 2 or 3 minutes. Add the vegetables and bring to a boil. Cook for exactly one minute and pack into hot sterilized jars. Seal at once.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963