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Cabbage Relish

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  White cabbage/Null 1 Small, shredded (Null)
  Carrots/Null 3 , thinly sliced (Null)
  Onions/Null 1 Pound, chopped (1/2 Kilogram)
  Green peppers/Null 4 , pith and seeds removed and chopped (Null)
  Salt/Null 30 Milliliter (2 Tablespoon)
  Sugar/Null 1 Pound (1/2 Kilogram)
  Mustard seeds/Null 15 Milliliter (1 Tablespoon)
  Cayenne pepper/Null 1 Pinch (Null)
  White vinegar/Null 2 Pint (1 1/4 Liter)
  Celery seeds/Null 15 Milliliter (1 Tablespoon)
  Bay leaves/Null 4 (Null)

Arrange the vegetables in a bowl and sprinkle over the salt.
Cover and set aside overnight.
Drain, then pack into hot, sterilized jars.
Put all the remaining ingredients, except the bay leaves, into a saucepan and bring to the boil.
Simmer for 5 minutes.
Pour over the vegetables and set aside to cool.
Add a bay leaf to each jar and seal when cold.

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