Cabbage Pickle

Ingredients

• 4 quarts tender cabbage, shredded
• 4 large green tomatoes, sliced thin
• 6 large onions, chopped fine
• 3 green peppers, chopped
• 2 ounces white mustard seed
• 0.5 ounce celery seed
• 0.25 ounce turmeric
• 3 tablespoons salt
• 2 pounds white sugar
• 2 quarts vinegar

Instructions

1. Combine the shredded cabbage with the sliced green tomatoes, chopped onions, chopped green peppers, white mustard seed, celery seed, turmeric, salt, white sugar, and vinegar in a preserving kettle.
2. Set the kettle upon an asbestos mat over a slow fire and cook gently for several hours, stirring frequently so it shall not scorch.
3. Cook until the vegetables are tender throughout but not mushy-soft.