2 cups chopped Vidalia onions
2 cups chopped cabbage
2 cups chopped green pepper
1/2 c salt
2 cups vinegar
1 tbsp. celery seed
1 tbsp mustard seed

Chop all vegetables. Dissolve the salt in water and pour over vegetables. Let stand overnight for about 12 hours.

Drain and rinse. Cover with fresh water and soak for an hour.
Dissolve sugar in vinegar, add spices and bring to a boil. Add drained vegetables and simmer for 15 minutes.

Then, bring to a boil. Pack hot relish into your sterilized jars and process in a water bath for 15 minutes.
The result is delicious!

6 Cucumbers 6 green peppers
6 red peppers 6 green tomatoes
6 onions
Grind all ingredients together.
Pour boiling water to cover, let stand 10 minutes, then drain.

Add 2 lb. brown sugar, 1 cup white sugar & a small jar of French’s mustard, 1 tbsp tumeric.

Mix everything together and thicken with flour & 1 quart of vinegar (5% acidity). Cook for 10 minutes.

Place in sterile quart jars and seal and boil in water bath for 10 minutes.

This is an excellent relish with roast beef.

Cut corn off 2 dozen ears 1 head of cabbage      
4 onions 4 green peppers 4 red peppers
Add 1 qt. vinegar and boil.
Mix 3 cups of sugar, ½ cup flour, ½ cup salt, ¼ cup dry mustard, 1 tsp. tumeric.
Mix this and let simmer ½ hour.

Spoon into 12 sterilized pints. Water boil to seal jars. My grandmother made this relish in the early 1900′s.