Cook sugar, water, and vinegar 3-4 minutes. Cool
Sprinkle salt over shredded cabbage and let stand 2 hours. Squeeze out all moisture (with hands). Add chopped celery, peppers, mustard seed, and celery seed to cabbage. Add sugar, and vinegar mixture. Mix and put in jars and refrigerate.
Best after 24 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2749g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 72 (1%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 235.5mg||8 %|
|Potassium 3129.5mg||82 %|
|Total Carbohydrate 1306.3g||384 %|
|Dietary Fiber 43g||172 %|
|Sugars, other 1263.3g|
|Protein 23.5g||34 %|
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Calories per serving: 5157
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