 | | 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.
|
|
|
Prep Time: 6 or more hours
Container: sterilized canning jars
|  | | Ingredients | | - | | 4 Vidalia onions, finely chopped |
| - | | 2 cups shredded cabbage |
| - | | 1/4 cup salt, coarse |
| - | | 8 cups water |
| - | | 3/4 cup red bell pepper, chopped (optional) |
| - | | 1/2 cup brown sugar, packed |
| - | | 2 cups cider vinegar |
| - | | 1 tablespoon dried mustard powder |
| - | | 1/2 teaspoon turmeric |
| - | | 1/2 cup water |
| - | | 1/4 cup all purpose flour |
| - | | 2 teaspoons celery |
| |
| |
