Vegetables:

2 quarts (1 medium head) shredded cabbage
1/2 cups sweet onions, chopped fine
1/2 cups green or red bell peppers, chopped (optional)
2 tbsp. salt

Combine all chopped vegetables, sprinkle with salt and let sit in refrigerator for 4-6 hours, drain well.

Brine:

2 cups vinegar
1 1/2 cups sugar
2 tsp. dry mustard
1 tsp. turmeric
1/2 tsp. ground ginger
2 tsp. celery seed
2 tsp. mustard seed

Combine brine ingredients and simmer for 10 minutes using a large enough pot so you can add the vegetable mixture later.

Add vegetables to brine mixture and simmer another 10 minutes. Bring to a full boil. Pack in clean, boiling hot jars, leaving only 1/8-inch head space.

Place lids and rings on. I usually turn jars upside down, so the heat is on the seals. Don't turn upright until completely cooled. Ready to eat immediately.

Submitted by: Phyllis Chittum