cabbage and carrot relish

Categories
Canning
Relishes
Yield
6 Pints
MeasureIngredient
3 cups Scraped and chopped carrots
5 cups Chopped sweet red and/or
  Green peppers
4 cups Chopped cabbage
2 cups Chopped onions
3½ cup White or cider vinegar
1¼ cup Sugar
3 tablespoons Salt
2 tablespoons Celery seed
1 tablespoon Mustard seed

Mix all the vegetables together well. Boil the vinegar, sugar, salt, celery and mustard seed together for 2 or 3 minutes. Add the vegetables and bring to a boil. Cook for exactly one minute and pack into hot sterilized jars. Seal at once.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

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