Vegetable
Pickles
1 med. head
cabbage
4 carrots
6 onions
2 green peppers
2 to 3 stalks of celery
2 red peppers
1 pt. cider vinegar
3 c. sugar
1 tsp. mustard seed
1 tsp. celery salt
Prepare all vegetables. Chop finely or put through coarsest
blade of food grinder. Put into bowl, cover with cold water. Let
stand about 3 hours, drain. Put vegetables into kettle. Add
vinegar, sugar, mustard seed and celery salt; bring slowly to
boiling point. Remove from heat. (This way vegetables should
remain crisp.) Pack into hot sterilized jars, seal at once.
Yields: about 5 pints.
Annie's Country Store
P O Box 816
Canyon, Texas 79015
Email:
annies.country@yahoo.com
