My grandma made something similar to this even though we lived in the north. You never found a jar of store bought pickle relish in her house! This recipe brought back a lot of memories from my childhood…
Her version was sweet and she seemed to make at least a batch a week. When summer rolled around she would make a double batch because it always went fast at our family picnics and barbecues.
2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons Morton salt
Combine all the chopped vegetables and sprinkle with salt. Let stand in the refrigerator overnight or at least 4 hours. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups Heinz vinegar
1 1/2 cups Domino sugar
2 teaspoons McCormick dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add veggies to vinegar mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten.
Quick Tip: Make this at the beginning of summer and give jars as gifts to family members.
Recipe and photo courtesy of The Mountain Laurel & Chili Pepper Madness