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Ingredients Jump to Instructions ↓

  1. 4 Vidalia onions, finely chopped -

  2. 2 cups shredded cabbage -

  3. 1/4 cup salt, coarse -

  4. 8 cups water -

  5. 3/4 cup red bell pepper, chopped -

  6. 1/2 cup brown sugar, packed -

  7. 2 cups cider vinegar -

  8. 1 tablespoon dried mustard powder -

  9. 1/2 teaspoon turmeric -

  10. 1/2 cup water -

  11. 1/4 cup all purpose flour -

  12. 2 teaspoons celery

Instructions Jump to Ingredients ↑

  1. Chop onions and shred cabbage into a large glass bowl (do not use a metal bowl). Dissolve 1/4 cup of salt in 1 quart of water. Pour over vegetables. Cover and soak overnight. In the morning, drain the vegetables in a large colander. In a large kettle, dissolve brown sugar and cider vinegar. Mix dry mustard and turmeric with 1/2 cup of water. Add flour to create a smooth, thick paste. Add to vinegar mixture, whisk to blend until smooth. Add celery seeds and mustard seeds. Bring the entire mixture to a boil over medium heat, stirring constantly to prevent the mixture from sticking. When mixture has thickened, add cabbage and red bell pepper. Continue to boil for 5 minutes. Place mixture in sterile jars and close with sterile lids. Immerse jars in boiling water bath for 15 minutes. Remove carefully from boiling water and place on cooling racks or a heavy towel until cooled and jars have sealed.

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