Ingredients
4 each medium green, sweet red and yellow peppers, cut into 1-inch pieces4 medium onions, quartered4 medium carrots, cut into 2-inch pieces2 medium cucumbers, peeled and cut into 2-inch pieces1 small head cabbage, cut into wedges2-3/4 cups white vinegar1 cup sugar3/4 cup water3 tablespoons salt1 tablespoon mustard seed1 tablespoon celery seedCooked sausage or meat of your choice
Preparation
In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid.
In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.
