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