This relish goes well with Ducktrap River's hot smoked salmon. It needs a week in the refrigerator; plan accordingly.Plus: More Vegetable Recipes and Tips

Kristie Trabant Scott
November 2000

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Recipe Summary

Yield:
MAKES ABOUT 4 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large stainless-steel saucepan, toss the shredded cabbage with the bell peppers, onion, celery and minced jalapeño. Add the vinegar, salt, mustard seeds, turmeric, celery seeds and sugar; bring to a boil. Cover, reduce the heat to low and simmer, stirring occasionally, until the vegetables just soften, about 20 minutes.

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  • Transfer the relish to glass jars and let cool, then cover and refrigerate for 1 week before serving.

Make Ahead

The relish can be refrigerated for up to 1 month.

Serve With