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
• 1/2 ounce celery seed
• 1/4 ounce turmeric
• 3 tablespoons salt
• 2 pounds white sugar
• 2 quarts vinegar

Instructions

1. Shred enough tender cabbage to make four quarts.
2. Put with it four large green tomatoes sliced thin, six large onions chopped fine, three green peppers also chopped, rejecting the seed, two ounces white mustard seed, half-ounce celery seed, quarter-ounce turmeric, three tablespoonfuls salt, two pounds white sugar, and two quarts vinegar.
3. Put all in a preserving kettle, set it upon an asbestos mat over a slow fire, and cook gently for several hours, stirring so it shall not scorch.
4. It must be tender throughout but not mushy-soft.