Mexican Salad

Ingredients

• Four qts. chopped cabbage
• 2 qts. chopped green tomatoes
• I qt. chopped onions
• 4 tablespoons white mustard seed
• 2 tablespoons celery seed
• 2 tablespoons salt
• 3 cups sugar
• % gallon vinegar
• % cup red and green hot peppers

Method

1. 1

   Let chopped cabbage and tomatoes stand in salt for about two or three hours to draw out some of the water.

2. 2

   Put all ingredients on and let come to a good boil, then take off and put in glass jars.

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 22. The excerpt below is the record exactly as published.

MEXICAN SALAD Four qts. chopped cabbage, 2 qts. chopped green toma- toes, I qt. chopped onions, 4 tablespoons white mus- tard seed, 2 tablespoons celery seed, 2 tablespoons salt, 3 cups sugar, % gallon vinegar, % cup red and green hot peppers

Cook this with the app: pantry check, scaling, and the assistant.