Philadelphia Pepper Relish

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: 30 mins
• 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.