Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

I made this from an abundance of fresh vegetables, using what I had and it turned out yummy!

Ingredients Nutrition


  1. Grind the cabbages, carrots, onions and peppers in a food chopper (I grated), then add salt and let stand 2 hours.
  2. Place in a colander and drain.
  3. Wash if mixture is too salty.
  4. Add the vinegar, sugar, celery seed and mustard seed and stir well.
  5. Heat and pour into sterilized jars and seal.
  6. Variation: Instead of carrots, I used grated summer squash, green tomatoes and added 6-8 hot jalapeno peppers.


Most Helpful

I haved this as I didnt have enough to make the whole recipe. Looks great and tasted great.I kept a bit out to try lol.I cant wait a month.

bigbadbrenda June 27, 2007

I made 1/2 the recipe with no problems. I used red and orange peppers, nappa cabbage and added some garlic. I made 7 1/2 pints. Very Good!

Rita~ June 12, 2006

I really had fun making this. I read through the whole recipe first and saw the variations. I made 3 versons. 1. The Original 2. With Squash 3. Green Tomatos and Jalapenos. All are fabulous, but I think the Jalapeno one is my favorite, Thanks Sharon for sharing such a delish recipe.

Mimi Bobeck June 22, 2005

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