1 head cabbage, shredded or
2 c. white vinegar
1 tsp. salt
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric
1/2 tsp. whole allspice
1 green pepper
1 c. sugar
Heat to boil vinegar, sugar, all spices and seeds. Pour
hot liquid over cabbage, onion and pepper; stir well and
refrigerate. Keeps at least a week.
Note: If lesser amount is preferred, spice liquid can be
stored for later use, in refrigerator, keeps indefinitely.
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