Ingredients
- 2 1/2 c vinegar
- 4 c cabbage (chopped)
- 3 c cauliflower (chopped)
- 2 c green tomatoes (chopped)
- 1 1/2 c sugar
- 2 c green bell peppers (chopped)
- 2 c onions (chopped)
- 3 tb salt
- 2 ts dry mustard
- 1 ts mustard seeds
- 2 ts celery seeds
- 1 ts turmeric (ground)
- 1/2 ts ginger (ground)
Combine cabbage, cauliflower, onions, green tomatoes and bell peppers. Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture and simmer 10 minutes longer. Bring to boil. Pack, boiling hot, into hot sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10 minutes in boiling water bath. Makes 4 pints (C) 1992 The Los Angeles Times from Karen Mintzias
