| 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.
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