| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment | 1 | Servings | |
INGREDIENTS
| 12 | Sweet green peppers; cored and seeded | |
| 12 | Sweet red peppers; cored and seeded | |
| 12 | Onions; large | |
| 2 | lg | Cabbages; cut into wedges |
| 1/4 | c | Pickling salt |
| 2 1/2 | tb | Mustard seed |
| 2 1/2 | tb | Celery seed |
| 6 | c | Sugar |
| Vinegar |
INSTRUCTIONS
Date: Mon, 26 Feb 1996 13:07:36 EST From: AKSC87A@prodigy.com ( 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”