16 cups cabbage, shredded
4 cups carrots, grated
3 large onions, chopped
1 red pepper, chopped
1 green pepper, chopped
2/3 cup pickling salt
BRINE;
6 cups sugar
4 cups vinegar
2 cups water
2 tablespoons celery seed.
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Place vegetables in a large bowl.
Sprinkle with pickling salt and cover with cold water.
Let stand overnight.
Drain; Loosely pack into sterilized jars.
Pour hot brine over top and seal immediately.
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