Ingredients:
2 quarts water
1/3 cup white vinegar
3 tablespoons sugar
2 large mustard cabbages, blanched and cooled
1/3 cup Hawaiian salt
Instructions:
Boil water in a large pot, allow to cool. Add vinegar and sugar. Place cabbage in vinegar mixture; sprinkle with salt. Cover and let stand at room temperature 3 or 4 days. Pack into sterilized jars and refrigerate. Makes 2 quarts.
2 quarts water
1/3 cup white vinegar
3 tablespoons sugar
2 large mustard cabbages, blanched and cooled
1/3 cup Hawaiian salt
Instructions:
Boil water in a large pot, allow to cool. Add vinegar and sugar. Place cabbage in vinegar mixture; sprinkle with salt. Cover and let stand at room temperature 3 or 4 days. Pack into sterilized jars and refrigerate. Makes 2 quarts.
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