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This is from pg. 49 of the Ball Blue Book.

1 quart chopped cabbage (about one small head)

3 cups cauliflowerets (about 1 medium head)

2 cups chopped green tomatoes (about 4 medium)

2 cups chopped onions (about 2 medium)

2 cups chopped sweet green peppers (about 4 sm)

1 cup chopped sweet red peppers (about 2 sm)

3 tablespoons salt

1 1/2 cups sugar

2 teaspoons celery seed

2 teaspoons dry mustard

1 teaspoon mustard seed

1 teaspoon tumeric

1/2 teaspoon ginger

2 1/2 cups vinegar

Combine vegetables; sprinkle with salt. Let

stand 4 to 6 hours in a cool place. Drain well.

Rinse and drain. Combine sugar, spices and

vinegar in a large saucepot. Simmer 10 minutes.

Bring to a boil. Pack hot relish into hot jars,

leaving 1/4 inch headspace. Adjust two-piece

caps. Process 10 minutes in a boiling water-

bath canner. Yield: about 4 pints

Have a good one ! I'm sure you'll make dad's