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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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My mother made this recipe for as long as I can remember. Most times she made it seven or eight times larger than this recipe calls for! She'd store it in the refrigerator in gallon-size glass jugs for the winter, then serve it as a vegetable, salad or garnish at family meals, ladies' church luncheons and potluck parties. Ingredients:
2 cups cider vinegar |
1 cup sugar |
2 tablespoons salt |
1 tablespoon mustard seed |
3/4 teaspoon celery seed |
1/2 teaspoon ground turmeric |
10 cups thinly sliced cabbage (about 2-1/4 pounds) |
3 medium onions, thinly sliced |
2 medium sweet red peppers, thinly sliced |
1 medium green pepper, thinly sliced |
Directions:
1. In a large saucepan, bring the first six ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and allow to cool.
2. In a large bowl, combine cabbage, onions and peppers. Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight. Yield: 16-20 servings.
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