Cabbage Relish

Once upon a time...well it was waaaay back when I was still in high school so it must be a fairy tale, right? One of my friends gave me a jar of Cabbage Relish her mom had made. I didn't even know what to do with it. She told me to eat it on hot dogs, hamburgers, etc. I had my doubts, but it was good! It keeps in the refrigerator, no canning involved. Since cabbage, onions and green peppers are available year round you can make it anytime so you don't have to make a bunch and have it take up your refrigerator space. I just finished making a batch. I haven't made it for quite a while so I'm feeling impatient for it to be ready...it has to set in the refrigerator for a couple days for the flavor to permeate it. Saturday I'll be having hot dogs with Cabbage Relish on them!

Here's the recipe:

Cabbage Relish

2 quarts shredded cabbage (I used 2 pounds)
2 green peppers, chopped fine
1 medium onion, chopped

Boil the following ingredients one minute:
2 cups vinegar (I use apple cider vinegar)
2 1/2 cups sugar
1 1/2 teaspoons tumeric
1 teaspoon celery seed
1 1/2 teaspoons mustard seed
1 teaspoon salt

Pour boiling ingredients over cabbage, green peppers and onion; let cool. Store in refrigerator for at least 30 hours before using to set ingredients. May be kept in refrigerator in a jar for one year.

NOTE: I use enough cabbage so that after the hot vinegar mixture has wilted it down I still have enough to fill two quart jars.