This Condiment Will Knock Your Socks Off!


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.


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