Directions:
- Grind the cabbages, carrots, onions and peppers in a food chopper (I grated), then add salt and let stand 2 hours.
- Place in a colander and drain.
- Wash if mixture is too salty.
- Add the vinegar, sugar, celery seed and mustard seed and stir well.
- Heat and pour into sterilized jars and seal.
- Variation: Instead of carrots, I used grated summer squash, green tomatoes and added 6-8 hot jalapeno peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.57 Kcal (1602 kJ) | ||
| Calories from fat | 0.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 9502.93mg | 396% | |
| Potassium | 777mg | 17% | |
| Total Carbs | 91.46g | 30% | |
| Sugars | 73.34g | 293% | |
| Dietary Fiber | 10.61g | 42% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 132.9mg | 221% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.1mg | 1% | |
| Calcium | 133.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 64.54 Kcal (270 kJ) | ||
| Calories from fat | 0.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 1603.25mg | 396% | |
| Potassium | 131.09mg | 17% | |
| Total Carbs | 15.43g | 30% | |
| Sugars | 12.37g | 293% | |
| Dietary Fiber | 1.79g | 42% | |
| Protein | 0.74g | 9% | |
| Vitamin C | 22.4mg | 221% | |
| Vitamin A | 0.1mg | 16% | |
| Calcium | 22.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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