Recipe - Pepper Shrimp From Lhj

12 Sweet green peppers; cored
and seeded
12 Sweet red peppers; cored and
seeded
12 Onions; large
2 lg Cabbages; cut into
wedges
One fourth cup Pickling salt
2 One half tablespoon Mustard seed
2 One half tablespoon Celery seed
6 cup Sugar
Vinegar

Date: Mon, 26 Feb 1996 13:07:36 EST

From: AKSC87A@prodigy.com ( MARY JO KNAPPER)

Day before put all vegetables through coarse blade of a meat grinder.
Sprinkle with salt; mix well; let stand overnight. Next day, drain off
juice from vegetables; add mustard seed, celery seed and sugar; mix well.
Add vinegar just to cover. Pack in hot sterilized jars; seal at once. Will
keep for one year if stored in cool place. Makes 14 pints.

MCRECIPE@MASTERCOOK.COM

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