Ingredients
2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons Morton salt
Combine all the chopped vegetables and sprinkle with salt. Let stand in the refrigerator overnight or at least 4 hours. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups Heinz vinegar
1 1/2 cups Domino sugar
2 teaspoons McCormick dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add veggies to vinegar mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten.
From: http://reciperoost.com/2016/06/17/condiment-will-knock-socks-off/
