Vegetables:

1/2 medium head cabbage, shredded
1/2 sweet onion, chopped fine
1/2 green/red pepper, chopped fine
2 tbsp. salt

Brine:

1/2 cup vinegar
3/4 cup sugar
1 tsp. DRY mustard
1/2 tsp. turmeric
1/4 tsp. ginger
1 tsp. celery seed
1 tsp. mustard seed

Put celery seed & mustard seed in cheesecloth or a tea caddy (easier to remove later). Chop/shred all vegetables. Sprinkle with the salt. Sit in refrigerator for 4-6 hours (this helps the veg's to remain crispy). Drain well.

Make brine by combining all ingredients - simmer 10 minutes. Add vegetables - simmer 10 MORE minutes. (Remove seeds/cheesecloth - discard). Put 2-3 medium size jars into hot boiling water first... to assure their being sterile. Using slotted spoon - transfer hot veg's into jars.

Pour hot juice over veg's until within 1/4-inch of top. TURN JARS UPSIDE DOWN ON CLEAN TOWEL and let cool completely. This will make jars seal. Ready to eat immediately.

Submitted by: Phyllis Chittum