Recipe By: Elizabeth Powell
Remove outer leaves from cabbage and cut out core. Cut into quarters. Peel
and quarter onions. Cut peppers in half and remove seeds. In a food
processor fitted with metal blade, shred cabbage, chop peppers, and chop
onions, in batches, removing each vegetable to a large ceramic bowl as it
is done. Stir all vegetables together. Stir in salt. Add ice water to
cover. Cover bowl with plastic wrap and let stand overnight.
Combine sugar, vinegar, and spices in a medium saucepan and bring to a
boil. Drain vegetables in colander. Pack vegetables in sterile pint jars,
pour vinegar mixture to fill jars. Seal and process in boiling water bath
for 10 minutes.
Posted to CHILE-HEADS DIGEST V3 #075
Date: Thu, 15 Aug 1996 23:55:38 -0400
From: kmeade@ids2.idsonline.com (The Meades)
CHILE-HEADS DIGEST V3 #075
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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