Philadelphia Pepper Relish

Submitted by Molly53

"A terrific tangy side to any type of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 1 1/2 quarts

ingredients

• 1 cup green bell pepper, seeded and minced
• 1⁄2 cup red bell pepper, seeded and minced
• 3 cups cabbage, minced
• 1 cup celery, minced
• 2 tablespoons salt
• 2 tablespoons mustard seeds
• 2 tablespoons brown sugar
• 1 1⁄2 cups vinegar

directions

1. Combine the minced vegetables and salt; let stand overnight.
2. Rinse and drain thoroughly.
3. Add mustard seed and brown sugar to the vinegar; heat to boiling.
4. Pour over drained vegetables in a crock.
5. Cool and store in the refrigerator.
6. Serve within 3 days.