5 pounds green cabbage, shredded
2 large carrots, shredded
1 small green pepper, diced
1 medium red pepper, diced
1 medium white onion, diced
2 teaspoons pickling salt
SYRUP:
2-1/2 cups white vinegar (5% acidity)
1/2 cup plus 2 tablespoons water
5 cups sugar
2-1/2 teaspoons celery seeds
2-1/2 teaspoons mustard seeds
Combine vegetables. Add the salt. Let stand 1 hour. Drain water from vegetables. Rinse twice and drain well.
Boil syrup ingredients together for 1 minute, cool. Add syrup to vegetables. Pack vegetables tightly into hot, clean jars leaving 1/2-inch headspace. Ladle in syrup to cover leaving 1/2-inch headspace. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings. Process in a boiling water canner using the cold pack method.
| Boiling water canner | |||||
| 0 -1,000 feet | 1,001 – 3,000 feet | 3,001 – 6,000 feet | 6,001 – 8,000 feet | 8,001 – 10,000 feet | |
| Pints | 10 minutes | 15 minutes | 20 minutes | 25 minutes | 30 minutes |
| Quarts | 15 minutes | 20 minutes | 25 minutes | 30 minutes | 35 minutes |
Makes 9 pints.
Serve as is
or drain and add mayonnaise to taste.
Or drain and add shredded broccoli stems and crumbled cooked bacon.