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Uncooked Relish


Bronze Post Medal for All Time! 135 Posts

Ingredients:

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

Directions:

Put all vegetables through a food chopper using a coarse blade. Drain off and discard liquid. Measure each vegetable after chopping. Mix vegetables with the salt and let stand overnight.

Next morning drain off as much liquid as possible. Add spices, sugar, and vinegar to vegetables and mix well. Pack into sterilized jars to within 1/2 inch of top. Put cap on and screw band tight. Process in boiling water bath for 15 minutes. Makes 5-6 pints.

By Sandy from Graettinger, IA

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September 9, 20190 found this helpful

This is the exact recipe I have in my very old Kerr book. I haave been making it for years.
I modified for my use. I do not use the cabbage. As far as the peppers go, I use whatever I have on hand.

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I never know if the finished product will be sweet-hot, or just HOT-hot. It is always good.

 

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