Cabbage Pickles - cooking recipe

Ingredients

4 lb. cabbage, shredded (2 medium heads)
1 1/2 lb. onions, chopped (1 qt.)
1 1/3 c. chopped celery
1/2 c. pickling salt
2 1/2 c. sugar
6 Tbsp. dry mustard
1 Tbsp. cornstarch
1 Tbsp. celery seed
1 Tbsp. turmeric
1 1/2 qt. 5% acid strength vinegar
2 c. water

Preparation

Combine vegetables and salt in large bowl.
Let stand 3 hours. Drain.
Blend together sugar, mustard, cornstarch, celery seed and turmeric in large kettle.
Stir in vinegar and water.
Cook, stirring constantly, until mixture comes to boiling.
Add drained vegetables; return to boiling.
Simmer 15 to 20 minutes or until tender.
Immediately ladle into 8 hot pint jars, filling to within 1/4 inch from the top.
Adjust lids.