INGREDIENTS
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4 large sweet Vidalia onions, skins removed and finely chopped
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2 cups green cabbage, finely shredded (approximately 1/4 head)
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1/4 cup kosher salt
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4 1/2 cups water, divided
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2 red bell peppers, chopped
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1/2 cup light brown sugar, packed
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2 cups apple cider vinegar
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1 tablespoon dried mustard powder
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3/4 teaspoon turmeric
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1/4 cup all purpose flour
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1 teaspoon mustard seed
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2 teaspoons celery seed
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3 pint canning jars and lids, sterilized
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