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Enjoy this recipe from Homemade Harvest.
Submitted by: Nellie Burskey from Pittsburgh, PA
1 head cabbage, shredded
1 carrot, peeled and shredded
1 green pepper, finely diced
2 T. pickling salt
1 c. cider vinegar
1-1/4 c. sugar
1/4 c. water
1 t. celery seed
4 -1-pint freezer-safe plastic containers and lids, sterilized
Combine cabbage, carrot and pepper; sprinkle with salt and mix well. Set aside, covered, for one hour. Meanwhile, combine vinegar, sugar, water and celery seed in a saucepan over medium-high heat. Bring to a boil; boil one minute. Rinse vegetables in cold water; drain and squeeze out remaining water. Pour hot mixture over vegetables; stir well and set aside to cool. Pack in freezer-safe containers, leaving 1/2-inch headspace. Secure lids and freeze. Thaw in refrigerator before serving. Makes 4 containers. | |
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Combine cabbage, carrot and pepper; sprinkle with salt and mix well. Set aside, covered, for one hour. Meanwhile, combine vinegar, sugar, water and celery seed in a saucepan over medium-high heat. Bring to a boil; boil one minute. Rinse vegetables in cold water; drain and squeeze out remaining water. Pour hot mixture over vegetables; stir well and set aside to cool. Pack in freezer-safe containers, leaving 1/2-inch headspace. Secure lids and freeze. Thaw in refrigerator before serving. Makes 4 containers. |
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