Delicious recipe – “relish” of cabbage, bell peppers and carrots

"relish" of cabbage, bell peppers and carrots

Everyone has a hankering for a good “relish” and there are many recipes on line.  The only problem is that you have to wonder if when you come across one, is it a good recipe or just something that people have thrown together to put up on a website to fill up some space.  I’ve tracked down a good one for you that has some heritage to it.  This one comes from an estate sale out in Austin Texas.

First we’ll need to gather up some vegetables.  For this you’ll need to gather up 3 cups worth of carrots.  It is best to peel them and chop them up.  You’ll also want to get 5 cups worth of peppers.  These can be either green or sweet red, but given the choice I’d go with a mixture of the two.  Also you will want to have 4 cups of cabbage all chopped up.  The last vegetable you’ll need to chop up 2 cups worth of onions.  You will want mix up all your vegetables together.

Next you will want to find a good size pot that will fit all the vegetables that you’ve mixed up.  Add in 3 and ½ cups of cider vinegar.  Turn that to a high heat and then add in 1 and ¼ cup of sugar, 3 tablespoons of salt, 2 tablespoons of celery seed and a tablespoon of mustard seed.  Once all of that has come to a boil let it boil for a full 3 minutes.

After that you will want to add in all your vegetables and bring the whole mixture back to a boil.  Once it hits a full boil you will need a cook it all for a full minute.  If you undercook it the relish won’t really come together.  In that case you will have rather raw vegetables, which is not the path to good relish.  On the other hand if you were to overcook it you would start turning the vegetables into a mush.  And you simply can’t have that, a good quality relish needs to still have that bright crunch to it.

Once it is done cooking you can go a number of ways with it.  You have the option of enjoying it at once.  It will be delicious. You could always save some.  It is best to pack it into hot sterilized jars and seal them up at once.  Then you can save it for later use.