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Coleslaw Relish

From Athens Locally Grown

<p>We have a close friend who likes raw cabbage but can&#8217;t stand to even look at mayonnaise, so we serve him this instead. It&#8217;s a great recipe &#8212; 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.</p>
Source: A recipe from Family Circle magazine, Sept. 1966 (Entered by Janice Matthews)
Serves: About 12 cups of relish, or enough to fill 6 pint jars

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

Step by Step Instructions
  1. Mix cabbage, onions, green and red peppers, and salt in a large bowl. Cover with ice-water, and let stand (covered) overnight.
  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. Combine sugar, celery seeds, and vinegar in a medium-sized saucepan, and heat, stirring constantly, to boiling.
  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.