Cabbage and Carrot Relish

Name: Cabbage and Carrot Relish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups scraped and chopped carrots; 5 cups chopped sweet red and/or green peppers; 4 cups chopped cabbage; 2 cups chopped onions; 3½ cups cider vinegar; 1¼ cup sugar; 3 tablespoons salt; 2 tablespoons celery seed; 1 tablespoon mustard seed

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

vegetarianvegangluten-freedairy-freenut-free

Prep20 min

Cook25 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

scraped and chopped carrots
3 cups
chopped sweet red and/or green peppers
5 cups
chopped cabbage
4 cups
chopped onions
2 cups
cider vinegar
3½ cups
sugar
1¼ cup
salt
3 tablespoons
celery seed
2 tablespoons
mustard seed
1 tablespoon

Method

Combine the chopped cabbage, carrots, peppers, and onions in a large non-reactive pot or canning kettle.

Add the cider vinegar, sugar, salt, celery seed, and mustard seed to the pot and stir well to combine all ingredients.

Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely.

5 minutes

Reduce heat to medium and simmer uncovered, stirring occasionally, until the vegetables are tender and the mixture has reduced slightly in volume.

15 minutes

Taste the relish and adjust seasoning with additional salt or vinegar as desired.

Transfer the hot relish to sterilized jars if canning, or allow to cool and store in airtight containers in the refrigerator for immediate use.

Cabbage and Carrot Relish

Ingredients

Method

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