-patdwigans fwds07a
12 Sweet green peppers;cored an
12 Sweet red peppers;cored and
12 Onions;large
2 Cabbages;cut into wedges;lar
1/4 c Pickling salt
2 1/2 tb Mustard seed
2 1/2 tb Celery seed
6 c Sugar
Vinegar;
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.
