Cabbage Pickles

• 4 lb. cabbage, shredded (2 medium heads)
• 1 1/2 lb. onions, chopped (1 qt.)
• 1 1/3 c. chopped celery
• 1/2 c. pickling salt
• 2 1/2 c. sugar
• 6 Tbsp. dry mustard
• 1 Tbsp. cornstarch
• 1 Tbsp. celery seed
• 1 Tbsp. turmeric
• 1 1/2 qt. 5% acid strength vinegar
• 2 c. water

1. Combine vegetables and salt in large bowl.
2. Let stand 3 hours. Drain.
3. Blend together sugar, mustard, cornstarch, celery seed and turmeric in large kettle.
4. Stir in vinegar and water.
5. Cook, stirring constantly, until mixture comes to boiling.
6. Add drained vegetables; return to boiling.
7. Simmer 15 to 20 minutes or until tender.
8. Immediately ladle into 8 hot pint jars, filling to within 1/4 inch from the top.
9. Adjust lids.

cabbage, onions, celery, pickling salt, sugar, dry mustard, cornstarch, celery, turmeric, vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=784544 (may not work)