Pepper slaw

Yield: 1 Servings

Measure Ingredient
12 \N Sweet green peppers; cored and seeded
12 \N Sweet red peppers; cored and seeded
12 \N Onions; large
2 larges Cabbages; cut into wedges
¼ cup Pickling salt
2½ tablespoon Mustard seed
2½ tablespoon Celery seed
6 cups Sugar
\N \N Vinegar

Date: Mon, 26 Feb 1996 13:07:36 EST From: AKSC87A@... ( MARY JO KNAPPER) Day before put all vegetables through coarse blade of a meat grinder.

Sprinkle with salt; mix well; let stand overnight. Next day, drain off juice from vegetables; add mustard seed, celery seed and sugar; mix well.

Add vinegar just to cover. Pack in hot sterilized jars; seal at once. Will keep for one year if stored in cool place. Makes 14 pints.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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