Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Carrots; peeled |
| 3 larges | Green peppers; seeded |
| 3 larges | Red peppers; seeded |
| 1 large | Head red cabbage |
| 3 mediums | Onions; peeled |
| 6 cups | White wine vinegar |
| 2 cups | Sugar |
| 3 tablespoons | Salt |
| 1 tablespoon | Mustard seed |
| 1 tablespoon | Celery seed |
| 1 tablespoon | Allspice |
Put all vegetables through the coarse blade of a food chopped. Mix well & pack into hot, sterilized jars. (Color may be dark. The hot vinegar will restore good color.) Mix vinegar with remaining ingredients in saucepan.
Bring to a boil & simmer 10 minutes. Pour boiling vinegar mixture over vegetables, covering completely. Cover jars. Store in refrigerator. Makes 4 quarts.
SHARYN STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .