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for hors d’oeuvres or appetizers or served as an accompaniment for ham or poultry.
Directions
- 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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