Pickled Cabbage Salad

Pickled Cabbage Salad

1 head cabbage, sliced 1 large carrot, grated               Combine and put into jar 1 large onion, sliced ½ head celery, chopped

¾ t salt ¾ c sugar                                  sprinkle over

¾ c sugar 1 t salt 1 c vinegar ¾ c oil 2 T prepared mustard               Boil, pour over 2 T celery seed                          the cabbage in the jar 2 T mustard seed, optional

I love looking at people's cookbooks.  When I know someone well enough, sometimes I will peruse their recipe collection while we visit. I have Tanya to thank for this recipe. It keeps 5-6 weeks in the fridge, but you can use it as soon as it gets cold.  This much cabbage fills a gallon jar, but soon wilts down to much less.  I made it every fall when we were on the farm, as I could add a spoonful or two to the side of the plate I took out to the field, and there was not the typical salad mess to clean up.  But it’s just as good now, I discovered.  The only issue might be the space in the refrigerator.