|Sweet red peppers||3|
|Mustard seeds||1 Tablespoon|
|Celery seeds||1 1⁄2 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 Pint|
|Chopped cabbage||1 Pint|
|White onions||1 Cup (16 tbs), peeled chopped|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Cut the washed peppers into quarters, then discard the seeds and inner coarse white membrane.
Chop medium coarse—there should be about 2 c.
Heat the salt, mustard and celery seeds, sugar, and vinegar to the boiling point in a kettle; then add the chopped peppers, cabbage, and onions.
Bring to a boil.
Then pack at once to overflowing in clean hot preserve jars.
Adjust covers and process as in Chili Sauce.