Sunday, October 7, 2012


1 cup vinegar
1/2 cup water
2 cup sugar
1 tsp mustard seed
1 tsp celery seed
1 medium to large head of green cabbage
1 tsp salt
1/2 bunch celery
1 large green bell pepper

Combine the first 5 ingredients and bring to boil.  Let simmer 15 minutes and cool.  Set aside this syrup.  Chop the cabbage.  Add the salt.  Let stand 40 minutes.  Chop the celery and green pepper and add to the cabbage.  Add the cooled syrup and store in refrigerator where it will keep for 2 weeks or can be frozen for months.

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