Source: A recipe from Family Circle magazine, Sept. 1966
Servings: About 12 cups of relish, or enough to fill 6 pint jars
Entered by: Janice Matthews
Vegetarian Vegan

We have a close friend who likes raw cabbage but can't stand to even look at mayonnaise, so we serve him this instead. It's a great recipe - the cabbage stays refreshingly crisp and has a tart, tangy flavor. It can also be canned up as a relish, following standard published water-bath processing procedures.

Ingredients

  • 16 cups finely shredded green cabbage (about 4 pounds)
  • 4 cups onions, chopped (about 4 large)
  • 1 cup diced sweet green pepper
  • 1 cup diced sweet red pepper
  • 2/3 cup salt
  • 2 cups sugar
  • 1 tsp. celery seeds
  • 2 cups white vinegar

Instructions

  1. 1
    Mix cabbage, onions, green and red peppers, and salt in a large bowl. Cover with ice-water, and let stand (covered) overnight.
  2. 2
    Drain vegetables well. If canning them, pack into hot sterilized jars. If using fresh, put into a single large heat-proof, non-metal bowl. (A casserole dish or the removable liner from a crockpot will work well.)
  3. 3
    Combine sugar, celery seeds, and vinegar in a medium-sized saucepan, and heat, stirring constantly, to boiling.
  4. 4
    Pour the hot mixture over the vegetables or use it to fill the jars to the rim. Seal and process the jars in a boiling water bath following manufacturer's instructions, or cover the single large bowl, let cool, and refrigerate until used.

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