Pepper Relish

Ingredients

• a small head of white cabbage
• six large green peppers
• a nice bunch of celery
• a half cup of salt
• two tablespoons of mustard seed
• three pints of vinegar
• two tablespoons sugar
• one tablespoon each of whole cloves
• one tablespoon each of allspice
• one tablespoon each of whole pepper
• a clove of garlic
• one onion minced

Method

1. 1

   Chop cabbage, peppers, and celery, sprinkle with salt, let stand overnight.

2. 2

   Drain and mix in mustard seed, pack in a stone jar.

3. 3

   Simmer vinegar, sugar, cloves, allspice, pepper, garlic, and onion for twenty minutes, strain and pour over vegetables.

4. 4

   Cover and keep in a cool place.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 74. The excerpt below is the record exactly as published.

PEPPER RELISH — Chop fine a small head of white cab- bage, six large green peppers, and a nice bunch of celery. Put in a large bowl and sprinkle with a half cup of salt, mix well, cover and let stand over night. Next morning drain and mix in two tablespoons of mustard seed, and pack in a stone jar. Put in a porcelain kettle three pints of vinegar, two tablespoons sugar, one tablespoon each of whole cloves, allspice and whole pepper, a clove of garlic and one onion minced

Cook this with the app: pantry check, scaling, and the assistant.