A recipe from Gary Leggett's mother, Eve, a longtime member of KRC
Makes: 26 servings
Ingredients:
2 small cabbages
3 carrots
2 green peppers
2 large onions
2 cups sugar
2 cups vinegar
2 teaspoons salt
½ teaspoon whole allspice
2 teaspoons mustard seed
2 teaspoons celery seed
½ teaspoons tumeric
Procedure:
Shred the first four ingredients and put in glass jar.
Mix the rest of the ingredients and pour over vegetables.
Mix well, cover and place in refrigerator for 24 hours.
No comments:
Post a Comment