1) Combine the following items in an extra large pot or mixing bowl to make a cabbage-vegetable mixture:
> 4 quarts (= 16 cups) finely chopped or shredded cabbage (approx. two medium heads of cabbage)
> 3 cups thinly sliced and chopped Walla Walla sweet onions (approx. one large onion)
> 1 cup chopped red bell pepper (approx. one large pepper)
> 1/4 cup salt (sprinkle on top of all the vegetables and then mix thoroughly)
Let the vegetables rest for 1-2 hours, mixing once in awhile. The water will be drawn out, which will be drained later, before cooking these vegetables.
2) Combine the following ingredients in a large pot:
> 4 cups white vinegar
> 3 cups sugar
> 4 teaspoons dry mustard
> 2 teaspoon turmeric
> 1 teaspoon ground ginger
> 4 teaspoons celery seed
> 4 teaspoons mustard seed
Cook this vinegar-sugar-spice mixture over medium-high heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally.
3) Thoroughly drain the excess water out of the cabbage-vegetable mixture, then add it to vinegar-sugar-spice mixture in the pot and bring it up to a simmer over medium high heat. Simmer for 10 minutes, stirring occasionally. Bring to a full boil, then turn off the heat. It's now ready to pour into the jars.
4) Pour the hot mixture into hot pint-sized canning jars, leaving 1/2 inch headspace. Apply lids and lid rings. Process for 10 minutes in a boiling water bath (start the timer when the water starts boiling). Remove the jars from the water bath and allow to cool. You will hear a popping sound in the lid after several minutes, which indicates they are properly sealed.
Yields 7 to 9 pints.
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| 21-pound cabbage Sue picked out for our latest canning session. She bought it at a local vegetable stand. I think we only used about a quarter of this cabbage to make two batches of this recipe! |
