When canning, I always use Kosher salt
for everything. Ordinary table salt contains iodine and will affect the flavor
of your canned goods.
1 quart chopped cabbage
2 C. chopped onions
2 C. chopped sweet red pepper
2 C. chopped green pepper
1/2 C. kosher salt
3/4 C. sugar
3 T. mustard seed
2 T. celery seed
1 qt. white vinegar
Dissolve salt in 2 qts. of water. Pour over chopped vegetables and let stand for
1 hour. Drain. If too salty, rinse and drain again.
Add the vegetables, sugar and spices to a large pan with the vinegar. Simmer for
20 minutes. Bring to a boil.
Ladle into hot, sterilized jars. Adjust lids. Process in a hot water bath for 15