by Donna Coffee
Head of cabbage, grated
2 large carrots, peeled and grated
2 large green peppers, grated
1 medium onion, grated
in extra large bowl. Pour 3 Tbsp table
salt over and let stand 3
hours. Rinse and drain.
In a small bowl, mix 1 ½ cups sugar, 1 cup
cider vinegar and 1 Tbsp prepared mustard.
Stir with wire whisk until dissolved and smooth.
Pour over vegetables. Stir well to
mix. Place in clean jars with lids. Refrigerate until used up.
Makes about 5-6 pints.