Categories: pickles-relish

Ingredients

• 1 pint chopped sweet green peppers
• 1 pint chopped sweet red peppers
• 1 quart chopped cabbage
• 1 pint white onions
• 2 Tbsp. salt
• 4 Tbsp. mustard seed
• 2 Tbsp. celery seed
• 3 or 4 whole hot red pepper
• 3/4 cup sugar
• 1 quart vinegar

Directions

1. Soak whole green and red peppers in brine for 24 hours, using 1 cup salt to 1 gallon water. Take peppers from the brine and let stand in clear, cold water for 1 to2 hours. Drain well, cut open, remove seeds and white sections, and chop the peppers. Put cabbage and onions through food chopped separately and measure before mixing. Add chopped cabbage and onions to chopped peppers. Add salt, spices, whole peppers, sugar and vinegar. Let mixture stand overnight. Drain, and heat the liquid. When hot add the other ingredients and cook for 10 minutes. Seal In clean, hot jars.

2. about 5 pints

3. Hot peppers may be omitted, or replaced with milder ones.

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