Uncooked Cabbage Relish
|Shredded cabbage||2 Quart|
|Green peppers||2 , chopped|
|Chopped onion||2 Cup (32 tbs)|
|Salt||1⁄3 Cup (5.33 tbs) (Curing and salt is washed away)|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cloves||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Tablespoon|
|Grated horseradish||1 Tablespoon|
|Cider vinegar||1 Cup (16 tbs)|
Mix the cabbage, peppers, onion and salt; let stand overnight.
Drain and rinse twice in cold water.
Mix the sugar, spices and horseradish with the cabbage.
Pack lightly into sterilized jars, leaving one inch headspace.
Add vinegar to fill the jars and seal.
Let stand at least a day before using.
Store the relish in the refrigerator.