Description Edit

Recipe by Irene Selway Robinson (1923 – 1993)

Ingredients Edit

Directions Edit

  1. Chop or grate onions, cabbage, tomatoes, green and red bell peppers, by what ever method is easiest for you, until fairly fine.
  2. Sprinkle with salt, and let stand overnight.
  3. Heat the sugar, vinegar, water, celery seed, mustard seed, and turmeric to boiling.
  4. Rinse and drain vegetables, mixing well.
  5. Add vegetables to liquid.
  6. Boil three minutes.
  7. Spoon or ladle into sterilized pint jars and seal.

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